Buffalo Wings

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24 chicken wings

1/2 cup butter

1 cup Louisiana Hot Sauce

vegetable oil for frying

Cut tips off wings and discard. Cut remaining chicken wings in half at the joint. Deep fry them in about 2 inches of oil in skillet until done. Drain.

Melt butter and hot sauce together. Dip fried wings into the sauce. Serve with a blue cheese dip or dressing.

Source: Epicurious, January 1998. Terri Reub, “Super Bowl Family Affairs.”

Bayou Buffalo Wings

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Breading:

2 cups all-purpose flour

2 teaspoons granulated garlic

2 teaspoons lemon pepper

3 teaspoons rosemary and thyme (finely chopped)

2 teaspoons salt and pepper or Creole/Cajun seasoning salt

Egg wash:

4 eggs

1 cup milk

Sauce:

1/2 cup Southern Comfort whiskey

1/2 cup hot sauce

1/2 stick melted butter

1 tablespoon Worcestershire sauce

2 dozen chicken wings or drumettes

vegetable or cooking oil for deep-frying

In a bowl, blend all of the dry ingredients for the breading. In a separate bowl, make the egg wash by blending the eggs and milk. Add the chicken and coat well. Place coated chicken in breading and toss. Place the breaded chicken in a deep fryer, or in pot that has enough hot, 350-degree oil to cover chicken. Cook until golden brown. In a large bowl, mix all ingredients for the sauce and toss in cooked chicken, mix well.

Source: New Orleans Executive Chef Duke LoCicero and Southern Comfort.