If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter.
Bake wings in foil-lined pan at 500\u00b0F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375\u00b0F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often.
Toss wings in Buffalo Wings Sauce to coat.
Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.
Cut up wings, rinse and pat wing pieces
up over 12 cooked chicken wings, breaded tenders, or chicken nuggets
Place the hot sauce in bottom 3rd of shot glass.
Add granulated garlic.
Top with blue cheese dressing.
Serve with thin pretzel sticks.
Will wakeup your taste buds!
arge glass bowl tumble the wings in the paste until evenly
Preheat Broiler.
Cut chicken wings in thirds, cutting between the
To make wings:
Cut tofu (or seitan,
nd dressing/dip and set aside.
Rinse chicken wings and pat
Split wings and discard tips.
Cut chicken wings in half at joint.
Broil or grill wings 30 to 45 minutes, turning often until cooked or bake in 425\u00b0 oven for 1 hour, turning halfway.
In bowl combine cayenne pepper sauce, butter and herb with garlic soup mix to coat.
If you can't take it hot, eliminate the pepper sauce. Makes 24 appetizers.
Split wings at each joint and discard tips; pat dry and cover. Deep-fry at 400\u00b0
(High) for 12 minutes or until completely cooked and crispy; drain.
Combine hot sauce and butter.
Dip wings in sauce to coat completely.
Serve with celery and Blue cheese dip. Makes 24 to 30 individual pieces.
oated with the wings later.
For the wings; in a bowl
emove the tips of the wings and discard or save/freeze
Disjoint wings and wash.
Deep fry in oil; drain.
While wings are frying, mix all remaining ingredients and warm until butter is melted.
After draining wings, toss them in the sauce until coated. Serve with carrot and celery strips and Blue cheese dip.
Makes 8 to 10 servings.
Cut tips off wings and then cut wings in half.
Cook in oil until done.
Put wings in a bowl with lid or shaker bag.
Add oleo.
Sprinkle hot sauce and barbecue sauce (if you want) and shake until evenly distributed.
Use dressing as a dip.
Heat oil in fry daddy or fryer.
Cut each chicken wing at joints to make 3 pieces and discard the tip.
Combine the flour garlic and seasoning salt in gallon size zip lock bag.
Place chicken in bag and shack until it's all well coated.
Fry in fryer until done.
Remove chicken to a paper towel lined dish and drain.
Meanwhile, mix the buffalo ingredients into a bowl.
Add chicken and toss until evenly coated with buffalo mixture.
Bake wings at 425\u00b0 for 1 hour.
Combine red hot sauce and butter.
Dip wings in sauce to eat.
void the fat, bake the wings in a 400f oven for
o use.
If the wings are frozen, be sure to
Split wings at each joint and discard tips.
Rinse and pat dry.
Combine hot sauce and butter in a bowl.
Dip wings in sauce to coat completely.
Arrange wings in a single layer in baking dish; bake in a preheated 450\u00b0 oven for 35 minutes or until well done and browned.
On a cutting board, place each chicken wing and cut off tip of first joint; discard or save for stock.
Cut the remaining wing into two parts at the joint.
Sprinkle chicken with salt and pepper.
In deep fryer or heavy saucepan, place oil and heat to high temperature.
Add half the wings; cook, stirring occasionally, for about 10 minutes, or until golden brown and crisp.
Remove chicken from oil; drain on paper towels.
Cook remaining wings, repeating process.