Buffalo Chicken Wings
Procedure
Chef Critique - Nice crunch, good heat
My Critique - Good crisp skin, liked the dipping sauce
Group Critique - Good
- 1 Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
- 2 Heat oil to 375°F to 380°F (190°C to 193°C), pat wings dry, and fry until cooked through, golden and crisp, 5 to 8 minutes.
- 3 Drain on paper towels.
- 4 Combine butter, hot sauce, vinegar, and salt over medium heat, and warm until butter is melted.
- 5 Add chicken wings and toss to coat.
- 6 Combine the mayonnaise and yogurt, and stir in the blue cheese; dressing will not be smooth.
- 7 Serve chicken wings warm or at room temperature, with celery sticks and dressing.
Chef Critique - Nice crunch, good heat
My Critique - Good crisp skin, liked the dipping sauce
Group Critique - Good