Subject: Buffalo Chicken Wings
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 24 2000 - 07:17:44 EDT
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F O O D F U N N Y
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Reader James Reinhardt says, "I know this as a [person of
indeterminate hair color and gender] joke, but feel free to make your
favourite put-upon group the butt of it." I did.
A recipezine publisher walks into a library, goes straight to the
librarian and says: "I'd like a cheeseburger please!".
"Sir, " says the librarian, "This is a library!"
"Oh, I'm sorry!" says the recipezine publisher and whispers very
softly but clearly, "I'd like a cheeseburger please!"
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T O D A Y ' S R E C I P E
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As an American, when I think of ethnic foods I naturally think of
far-off and exotic locations such as Greece, Thailand, and Canada.
Realizing that, at least to my overseas readers, American food
represents an ethnic alternative to their daily fare, I have put
together a small collection of American Classics. Some of these are
modern classics, and others date back many years. Some are dishes
that my foreign readers may have heard of and wondered about, and
others may be completely new to them. I hope that my American readers
will also find this theme of interest as an alternative to foods that
you have only sampled in restaurants or bought at the grocery store.
This dish is said to have originated in Buffalo, New York, when a
harried bar manager threw together the meager items he had on hand in
order to satisfy some hungry late night customers. True or not, the
dish is now available in every corner of the land and has become a
modern American classic. Tradition dictates that they be served with
celery sticks and blue cheese salad dressing. Common sense dictates
that they also be served with plenty of napkins.
Buffalo Chicken Wings
25 to 30 chicken wings
Vegetable oil for deep frying
4 Tbs (60 ml) butter or margarine
3 to 6 Tbs (45 to 90 ml) Louisiana hot sauce, Tabasco
sauce, or hot sauce of your choice, or more to taste
6 to 8 ribs celery, cut into 3 inch (8 cm) pieces
Blue cheese dressing for dipping
Cut the wings in half at the "elbow," and remove and discard the tips.
Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable
oil heated to 375F (190C) until the outsides are crisp and golden
brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter
in a saucepan and combine with the hot sauce. Place the cooked wings
in a large bowl and pour the sauce over them, tossing them to
thoroughly coat with the sauce. Serve with celery sticks and blue
cheese dressing. Serves 4 to 6.
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