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Buffalo Chicken Wings 2


3 pounds Chicken wings, Salt and pepper
1 Bottle hot pepper sauce such as Crystal's sauce

FOR DIP
1 ounce Crumbled bleu cheese
1/3 cup Mayonnaise
2 tablespoons milk
Celery sticks

Serving Size : 12

Lop the tips off the chicken wings and cut into drummettes. Discard tips or use for stock. Bake drummettes in a flat pan at 350 degrees for 25 minutes. Drain pan juices into stock pot for future use. Add Crystal's Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by mixing and arrange all on a platter while piping hot.

The wings are traditionally served with bleu cheese and celery.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.