Thursday, 9 April 2009

Chicken Wings

- Buffalo, New York style

2 pounds chicken wings-with skin, salt and pepper to taste, oil for deep frying, 2 tsp butter,1 tsp white vinegar, 1 cup Franks cyenne pepper hot sauce, 1/2 cup pickled Jalapeno peppers.

Sprinkle chicken wings with salt and pepper powder. Heat oil and fry the wings in batches until crisp and cooked or bake them until crisp and cooked. Transfer to paper towel to drain.
In a small pan, melt butter and stir in the hot sauce, vinegar and Jalapeno peppers. Add the wings to the pan and toss to coat thoroughly. Serve hot.

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