Buffalo wings pt.2
- RUBulldog Dec 27, 2004 03:18 AM
Thanks for all the great recipes and suggestions for buffalo wings. I got a deep fryer for XMas and what better way to break it in than with buffalo wings.
The margarine really helps. I don't know why. But I made one batch with and one without margarine, and there was a big difference.
Next up for my deep fryer, fish and chips.
RUB...Congrats on your deep fryer. Is it the fancy kind or the Fry Daddy Variety I have?
Here's a few suggestions for you...Take a sweet big onion...Slice very thin to get thin rings. Dredge the rings in hot sauce, then in a mixture of white flour, grainy corn meal (not the fine kind), salt and black pepper and fry...They won't take long. Jsut enough of a coating to get a crispy texture yet not a batter.
Shrimp toast...take Peppridge Farm (only) sandwich white and cut off all the crusts on all 4 sides and then cut each in half on a 45 degree angle. Then take cleaned and devined raw shrimp and chop it up until it is a paste. Add minced ginger, salt, chopped scallions (including the green tops for color) sesame seed oil, pepper and dry sherry (not the cream variety) and a bit of corn starch. Mix it all up and spread it (not too thick) on one side of the bread. Place the other side on top...like a sandwich. Sqeeze down lightly, refrigerate about an hour and just deep fry. Turning frequently so the bread gets done without burning before the shrimp mixture is cooked..
Serve with duck sauce - Take the bottled stuff and add some applesauce, pimento, garlic, and a mixture of vinegar and sugar...not too much. Just doctor it up to make it taste like your own.
Enjoy your fryer.