Chicken WIngs

Buffalo Chicken WIngs

Ingredients:

•	1-1/2 pounds chicken wings
•	1/3 cup all-purpose flour
•	1 teaspoon salt
•	1/2 teaspoon ground black pepper
•	3 cups vegetable oil
•	3 tablespoons butter
•	2 tablespoons red wine vinegar
•	2 tablespoons hot red pepper sauce, or to taste
•	Celery sticks
•	Creamy Blue-Cheese Dressing, p. 240

Directions:
Preheat the oven to 350°F.

Remove and discard the wing tips from:

Separate each wing into 2 pieces at the joint; trim excess fat and skin. Stir together on a plate:

Coat the wings with the flour mixture and shake off the excess. Heat in a deep fryer or deep, heavy pot to 375°F:

Heat over medium heat until a corner of a wing held in the oil makes a lively sizzle. Add as many wings as will fit in a single layer without crowding; fry, turning once, until golden brown and cooked through, about 10 minutes. Drain on paper towels and keep warm on a baking sheet in the oven. Repeat with the remaining wings. Heat in a small saucepan over low heat until foaming:

Remove from the heat and stir in:

Transfer the wings to a large mixing bowl, pour the sauce over the wings, and toss until evenly coated. Taste and adjust the seasonings. Serve hot with: