Ingredients:
24 Lean Chicken Wings
2 Tablespoons Of Bourbon Barrel Worcestershire Sauce
5 Cups Of Planter's 100% Pure Peanut Oil
1/2 Cup Of Softened Real Salted Butter
1 Cup Of Durkee Red Hot Sauce
1 Teaspoon Of Premium Garlic Powder
1/4 Teaspoon Of McCormick Gourmet Celery Seed
1/4 Teaspoon Of Coarse Ground Black Pepper
1 Tablespoon Of Fresh Squeezed Lime Juice
24 Fresh Organic Celery Sticks
1 Bottle Of Blue Cheese Dressing
Information:
Serving Size 4
489 Calories Per Serving
34 Grams Of Fat
Preparation Instructions:
I would like to thank Jeremy from Herndon Virginia for sending us this unique mock Buffalo Wings House recipe. To get started, first you will want to take out your deep fryer, and then pour into it the Planter's 100% pure peanut oil. Heat this oil to 375 degrees Fahrenheit, or 190 degrees Celsius. Keep in mind that you only want enough oil to cover the wings, so be sure not to use too much. While your peanut oil is heating, take out a medium size saucepan, and then pour into it the Bourbon Barrel Worcestershire Sauce, softened real salted butter, Durkee red hot sauce, premium garlic powder, McCormick gourmet celery seed, coarse ground black pepper, and fresh squeezed lime juice. Stir these ingredients over medium heat, until the buffalo sauce is thick and uniform in flavor and consistency. By this time your oil should be hot, so deep fry your lean chicken wings. It should be stated, that you should remove the wing tips from the chicken, and thoroughly defrost them before the frying process. After about fifteen minutes, or once your chicken becomes crisp and brown, lay each piece out on a paper towel lined baking sheet, so that excess oil can drain away. Once that last step is done, place the still hot chicken wings into a deep sealable bowl, then pour all of the buffalo sauce over the top of them. Next place a lid over the bowl, and then gently toss the chicken until each piece is coated with the buffalo wing sauce. Serve the chicken hot, with a side of celery sticks and blue cheese dressing for dipping.
