CIAKids : For Kids : Buffalo Chicken Wings

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Buffalo Chicken Wings
Yield: 8 servings
The popular appetizer “Buffalo Chicken Wings,” were created at the Anchor Bar in Buffalo, New York, in 1964 by owner Teressa Bellissimo. Try this recipe just in time for the big football weekend.
Recipe adapted from Garde Manger by The Culinary Institute of America ©
Ingredients	Amounts
Prepared hot sauce (Frank’s Hot Sauce or similar)	1 cup
Butter	2 tablespoons
Tabasco sauce	2-3 drops
Ground cayenne	a pinch
Lemon juice	2 teaspoons
Vegetable oil for pan frying	2 cups
Flour	1 cup
Salt	1 teaspoon
Ground black pepper	1/4 teaspoon
Chicken wings, tips removed, disjointed	2 1/2 pounds
Celery, cut into strips	2 cups
Carrots, cut into strips	2 cups
Cucumber, peeled and sliced	1 ea.
Blue cheese or Roquefort dressing	2 cups

Method
Preheat the broiler. Combine the Frank’s, butter, Tabasco, cayenne, and lemon juice in a small saucepan and bring to a simmer. Keep warm. (Make sure you have an adult helping with this step!) Heat the oil in a large skillet with sides at least 2 inches high over medium heat. While the oil heats, combine the flour, salt, and pepper in a shallow bowl. Dredge the chicken wings in the seasoned flour, shaking off the excess. Be Careful of Spattering Hot Oil Pan fry in the hot oil, turning as necessary, until golden brown and crisp, about 12 minutes (they may not be completely cooked at this point). Drain on absorbent toweling and transfer to a shallow baking dish. Pour the hot sauce over the warm chicken wings and turn to coat them evenly. Place under the broiler and broil until the chicken wings are completely cooked and the sauce has reduced to a glaze. Serve the chicken wings on a platter with the carrots, celery, cucumber, and dressing.