Source:
America's Favorite Food Associations
|
|
|
| |
|
2 pounds broiler-fryer chicken wings
|
|
1 egg
|
|
1 cup cooking oil
|
|
2 cups cider vinegar
|
|
1 teaspoon salt
|
|
1/2 teaspoon pepper
|
|
cayenne pepper, to taste
|
|
1/8 teaspoon garlic powder
|
|
1/8 teaspoon nutmeg
|
|
1/8 teaspoon celery salt
|
|
Dash coriander
|
|
Dash ground cloves
|
|
celery, sticks
|
|
Creamy Blue Cheese Dipping Sauce, (check our website for recipe)
|
In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well. Cut chicken wings in half at joint; remove wing tips and reserve for later use (soup stock). Dip wing drummettes in sauce and place into shallow roasting pan. Bake for 10 minutes at 500 degrees, turning and basting with sauce several times until wings reach desired crispness. Remove from oven, drain and place on warm platter, garnish with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.
|
|
|