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BT's Buffalo Seasame Chicken Wings
SUBMITTED BY: BT


INGREDIENTS
For the wings
2 cups canola oil
2 pounds chicken wings
1 teaspoon kosher or sea salt
1 teaspoon freshly ground pepper
2 tablespoons butter
Hot Sauce (I like Frank’s Original Red Hot Cayenne)
2 teaspoon white wine vinegar
Sesame seeds to coat wings – approx. ¼ cup

For homemade Blue Cheese dressing
1 cup mayonnaise (not Miracle Whip!)
2 tablespoons finely chopped onion
1 tablespoon finely chopped garlic
1/3 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1/2 cup blue cheese, crumbled
Salt & pepper, to taste
(Don’t forget to buy Celery Hearts!)


DIRECTIONS
The only real prep work is to preheat the oil in a deep skillet or deep-fat fryer if you own one. You want the oil to get to about 375 degrees F. While the oil is heating, chop off the tips of each chicken wing and SET THEM ASIDE. Then cut each wing in half at the joint. You will get a "drummette" and a "double-bone".

Season the bunch with salt and pepper. This is a good time to preheat the oven to 350 degrees F.

For the Blue Cheese dressing, chop the garlic, onion and parsley while you are waiting for the oil to heat up.

Fry the wings in the oil until they are golden. Move them around while they are frying so not to stick to the pan. Don't try to fry them all at once. Do them in batches. They should take about 6 to 8 minutes for each batch to fry. Remove them to a plate, or better yet a rack, covered with a couple of layers of paper towels to drain the oil. Then place them in a large bowl.

In a small saucepan, heat the butter over medium heat. Add the hot sauce and vinegar. As for how hot you’d like the wings to be, that’s up to you. Better to start with less and add more as you desire.

Here’s a bit of a formula:
For 2 tablespoons of butter, start with 2 tablespoons of hot sauce for mild and go from there. A 2-to-1 ration of hot sauce to butter is HOT, a 3-to-1 ratio is EXTREME in many Minnesota circles. Let your taste buds be the judge.


Add the sauce to the wings in the bowl and toss together with kitchen tongs. Remove the wings from the bowl with the tongs and place them on a baking sheet. Sprinkle wings with sesame seeds. You can line the sheet with foil or parchment paper to help with clean up. Don't crowd the wings or they will steam rather than bake. Bake the wings for about 15 minutes.

Bleu Cheese Dressing:
In a small bowl, add all the ingredients together. Gently stir together until well mixed. At this point you can put cover and put the bowl in the refrigerator until the wings are ready. If you like to serve your wings with cold blue cheese dressing, make ahead of time and chill.
Spread the wings and celery out on a platter with the bowl of blue cheese dressing in the center. Serve with a cold one!


What about those wing tips?
Season them generously with more salt and ground pepper. Take a little additional oil, and fry them up nice and crispy. Let them dry and cool on your rack with paper towels, and put them in the freezer in plastic freezer bags. Add one or two to batches of cooked okra, spinach – even corn. It’ll bring a nice taste and spice edge to the vegetables. Just remember to remove the wing tips before serving!