Buffalo Chicken Wings – Fall hot lunch recipe wagon presents a hot meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Buffalo Chicken Wings
FALL LUNCH RECIPE WAGON: Buffalo Chicken Wings
This sensational appetizer originated in Buffalo, New York. Did the hot chicken in the cold blue cheese dip, and wash it all down with a soft drink.
2 pounds chicken wings (approximately 12 wings)
1 tablespoon hot red pepper sauce
¼ cup (1/2 stick) butter or margarine
1 small bunch celery
For the blue cheese dip
½ cup sour cream
1 ounce blue cheese crumbled (1/4 cup)
2 tablespoons chopped parsley
½ teaspoon worked to serve sauce
Cut
the tips off Chicken wing and discard (or freeze to use in soup stock) split the remaining part of each wing at the joint into two pieces. In a large saucepan, he 2 inches of oil over moderate heat to 375°F. At half of the wing pieces and fry them until they are golden brown 12 to 15 minutes.
Meanwhile
make the blue cheese dip. In a small bowl, combine sour cream, crumbled blue cheese, mayonnaise, chopped parsley, and Worchester sauce until well mixed. Cover the death and refrigerated until the chicken is ready to serve
Drain
the first batch of fried wings on a baking sheet lined with paper towels, keeping them warm. Repeat to Friday the second half of the wings. Meanwhile, and a small saucepan, melt butter over low heat and star in red pepper sauce. Cut celery into 4 inch long sticks.
Drizzle
or toss the drain chicken wings with the pepper sauce mixture. Arrange the wings and celery sticks on a platter. Packing a heated lunch box for hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
FALL LUNCH CHEF