Ingredients:
2 1/2 lb Chicken wings
6 oz Hot sauce or Tabasco
1 x Oil for frying (optional)
1/2 c Melted butter
Instructions:
Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations.
Like all fresh meats, chicken is perishable and should be handled with care. Proper handling and cooking of chicken completely eliminates the risk of bacterial infection.
BEFORE COOKING
Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
· Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
· Freeze uncooked chicken if it is not to be used within 2 days.
· If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.
· Thaw chicken in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
· Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
· For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.
· Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.
· When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.
WHILE YOU ARE COOKING
· If chicken is stuffed, remove stuffing to a separate container before refrigerating.
· When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
· Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.
· To check visually for doneness, pierce chicken with fork; juices should run clear — not pink — when fork is inserted with ease.
· Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.
· Marinade in which raw chicken has been soaking should never be used on cooked chicken
AFTER YOU COOK
· Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days — whole cooked chicken, an additional day.
· If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.
· If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.
2 1/2 lb Chicken wings
6 oz Hot sauce or Tabasco
1 x Oil for frying (optional)
1/2 c Melted butter
Instructions:
Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations.
Like all fresh meats, chicken is perishable and should be handled with care. Proper handling and cooking of chicken completely eliminates the risk of bacterial infection.
BEFORE COOKING
Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
· Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
· Freeze uncooked chicken if it is not to be used within 2 days.
· If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.
· Thaw chicken in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
· Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
· For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.
· Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.
· When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.
WHILE YOU ARE COOKING
· If chicken is stuffed, remove stuffing to a separate container before refrigerating.
· When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
· Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.
· To check visually for doneness, pierce chicken with fork; juices should run clear — not pink — when fork is inserted with ease.
· Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.
· Marinade in which raw chicken has been soaking should never be used on cooked chicken
AFTER YOU COOK
· Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days — whole cooked chicken, an additional day.
· If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.
· If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.
