You still have time to perfect your own version of these traditional thanksgiving pies in time for the big day.
Buffalo Chicken Wings I
I made this for thanksgiving using fresh yams.
Recipe Summary Buffalo Chicken Wings I
Let your palate fly away on wings of fire - easy, spicy buffalo wings!Ingredients | Thanksgiving Pie Recipes New York Times
1 quart vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste
Directions
Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Info | Thanksgiving Pie Recipes New York Times
prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
24 wings
Thanksgiving Pie Recipes New York Times - It's quite sweet, with a since the first time i put this together four years ago, it now is a must for all our family gatherings.
