© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: New Southern Cooking by Nathalie Dupree
Servings: 2 to 6
Excerpted from Nathalie Dupree's New Southern Cooking Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the cook's treat. You may fry or bake the wings, depending on dietary considerations."
2 ½ pound chicken wings
oil for frying, optional
6 ounce hot sauce or Tabasco
½ cup melted butter
Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360°F enough oil or shortening to cover the chicken wings. Add the wings and fry until crisp, about 12 to 15 minutes. To bake, preheat the oven to 450°F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately.