The Recipe Thread [tm--CajunCook]

Just found a recipe for Buffalo Wild wings sauce. Pretty good stuff. I made the hot. You can substitute Crystal for the Franks as it is near identical.


Wings
20 chicken wing pieces
6 1/2 Cups vegetable shortening


On the SideCelery sticks

Spicy Garlic Wing Sauce
1 Cup Frank’s cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
1 egg yolk
2 water
2 Teaspoons cornstarch

Medium Wing Sauce
1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
1 egg yolk
2 Teaspoons water
2 Teaspoons cornstarch


Hot Wing Sauce
1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
1 egg yolk
2 Teaspoons water
2 Teaspoons cornstarch


THE WINGS
Buffalo Chicken Wings

Heat shortening in your fryer to 350 degrees F.
Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels breifly.
After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.
Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Serves 2 to 4 as an appetizer.


THE SAUCES (3)
Combine first seven ingredients for the sauce your choice in a small saucepan. Heat sauce over medium heat until boiling, reduce heat and simmer for 5 minutes. Remove from heat and allow it to cool, uncovered, for 10 minutes.
While the sauce cools, whisk egg yolk with 2 teaspoons water in a medium bowl until pale yellow. Whisk in cornstarch until dissolved.
Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. Cover the sauce and chill until ready to serve.