Recipe by: Chef John V., A Good
Serving size: 4 portions, 2 if you really like wings
Preparation time: about 1 hour
Note: Serve with w/ Blue Cheese &
Celery (Very hot and spicy!)
6 ounces Louisiana Red Hot Sauce or other brand like Tabasco
˝ stick butter
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoon sugar
2 teaspoon Dijon mustard
˝ teaspoon salt
Combine ingredients in sauce pan and heat to a simmer, then cool.
Blue Cheese Dressing
8 ounces blue cheese, crumbled
1 cup mayonnaise, Hellmann’s1 tablespoon white vinegar
2 tablespoons water
1 teaspoon sugar
Combine all ingredients and mix until well blended. Refrigerate until needed.
2 1/2 pounds of wings with the small tips cut off
1 cup flour
1 teaspoon salt
1 teaspoon white pepper
3 cups vegetable oil for frying
Cut the small tips off the wings and wash in cold water. Dry with paper towels. Combine the flour, salt and pepper. Toss the chicken wings with the flour mixture in a plastic or paper bag coating the wings well with the flour. Deep fry wings, until golden and crispy in several batches. Watch out for the hot fat as it may sputter and pop due to the moisture content of the wings.
Place the cooked wings on brown paper to drain, then keep the wings warm in a 200 degree oven until they are all cooked. Place in a large bowl, pour on the hot sauce and shake well (cover with foil or plastic wrap so you don't splash the sauce all over the place). Place on an oven proof serving platter and re-heat in a 325 degree F. oven for 5 minutes, then serve with celery sticks, blue cheese dressing, fresh soft white bread, and your favorite hot sauce.
Note* Crispy wings absorb and hold sauce better. than greasy wings!
Serve with your favorite cold beverages.
this page for your records.
Go Back to Good Cooking's Home Page!
A Gastronomic Gourmet Cooking Resource
Since December 1995