Buffalo Chicken Wings

For the Super Bowl's Party: (From Parade.com)




Carrot and celery sticks are traditionally served with Buffalo wings. To get the recipe for Danish Blue-Cheese Dip, click here. Click here for You also can use ranch dressing as a dip.

4 large carrots, peeled
4 large ribs celery, trimmed
4 pounds chicken wings, (about 24), tips removed, rinsed and patted dry
1/2 cup unsalted butter
2 tablespoons Tabasco sauce
1 cup peanut oil
1 cup vegetable oil
Salt and pepper, to taste
Danish Blue-Cheese Dip (for recipe, visit Parade.com)

1. Cut the carrots and celery into sticks; set aside.

2. Using a sharp knife, separate the chicken wings at the joint so you have a “drumstick” and a “thigh.” Set aside.

3. Melt the butter with the Tabasco sauce in a small saucepan. Transfer it to a large bowl and set aside.

4. Heat the peanut and vegetable oils in a deep, heavy pot over medium-high heat. When the oils are hot, cook the chicken in batches until golden brown and cooked through, about 10 minutes. Remove with tongs and drain on paper towels. Place in the bowl and toss with the Tabasco mixture to coat. Season with salt and pepper.

5. Serve the wings immediately with the carrot and celery sticks and dip alongside.

Serves 6. Per serving (without dip): 640 calories, 9g carbohydrate, 29g protein, 54g fat, 165mg cholesterol.

This is another version from : Franksredhot.com

INGREDIENTS:
2 1/2 lbs. chicken wing pieces
3/4 cup Frank's® REDHOT® Buffalo Wing Sauce

DIRECTIONS:
1. Bake wings in foil-lined pan at 500 °F on lowest oven rack for 20 to 25 minutes until crispy, turning once.
2. Toss wings in Buffalo Wing Sauce.

Tip: You may substitute 1/2 cup FRANK'S® REDHOT® Sauce mixed with 1/3 cup melted butter for the Buffalo Wing Sauce.
*Alternate Cooking Directions:
Deep-fry at 375°F for 10 minutes.
Broil 6-inches from heat 15 to 20 minutes, turning once.
Grill over medium heat 20 to 25 minutes, turning often.