Ladies, I have yet to meet a man who doesn’t love some chicken wings with celery, carrots and a brew while he is watching the game. You can make such a great variety of wings today I am going to give you a recipe for Buffalo and Teriyaki Wings. Hit me on the DM for requests for other flavors
Ingredients for the Chicken Wings
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
cayenne pepper (optional I Love mine SPICY!!!!)
4 cups vegetable oil
Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper, cqayenne pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they’re golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
For Buffalo Sauce:
4 Tablespoons butter or margarine (1/2 stick)
5 Tablespoons Louisiana-brand hot sauce or Red Hot
1 Tablespoon white wine vinegar
1 Tablespoon Whiskey ( my “secret” ingredient)
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.
Place cooked wings in bowl and toss with buffalo sauce.
For Teriyaki Sauce:
1/3 cup soy sauce
1/3 cup balsamic vinegar
1/2 cup brown sugar, firmly packed
1/4 teaspoon black pepper
1 tablespoon honey
2 cloves garlic, pressed or finely minced
1 teaspoon grated fresh ginger root
2 green onions, thinly sliced, tops included
Combine soy sauce, balsamic vinegar, brown sugar,honey and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over. Remove from heat, stir in garlic and ginger, and let cool to room temperature. Stir in green onions.
Toss with chicken wngs and sprinkle with sesame seeds.