Spicy buffalo wings, Blue cheese dressing, Hush puppies – Waring Pro DF250B User Manual

Page 7

Spicy Buffalo Wings

makes 24 pieces

12 chicken wings
½ cup unsalted butter, melted
5 to 8 tablespoons “Louisiana style” hot sauce

(such as Frank’s Louisiana Red Hot!™)

1 tablespoon cider vinegar

oil for frying

blue cheese dressing and celery sticks, carrot sticks,

zucchini sticks

Cut wing tips from wings and discard or reserve for making chicken

stock. Split each wing at the joint and cut through so there are 2

pieces from each wing. Rinse and dry completely. In a large bowl,

combine the melted butter, hot sauce and cider vinegar and stir until

completely blended.

Heat oil until it is 375°F. Put half the wings into the Waring Pro

Professional Deep Fryer and cook until browned and crispy, about 12

to 15 minutes. Remove wings; drain briefly on layered paper towels.

Then stir hot, crispy wings into the hot sauce mixture. Repeat with

remaining wings. Serve hot with cold vegetable sticks and blue

cheese dressing.
Note: If you have some guests who do not appreciate hot and spicy,

fry the wings as instructed and toss with your favorite BBq sauce or

honey mustard sauce. For “suicidal” strength wings, add Tabasco

other hot sauce along with the louisiana style hot sauce.

Blue Cheese Dressing

½ cup mayonnaise (regular or lowfat)

½ cup sour cream (regular or lowfat)
½ cup crumbled blue cheese

1 teaspoon finely chopped garlic

¼ cup finely chopped parsley
1 to 2 tablespoons finely chopped onion

1 tablespoon fresh lemon juice

Put all ingredients in a bowl and stir well to blend. Cover and

refrigerate for at least 30 minutes before serving to allow flavors

to blend.

1 cup applesauce

2 large eggs

flour for dusting

oil for frying

powdered or granulated sugar for dusting

Put the flour, baking powder, salt, and spices in a medium bowl and

stir with a whisk to blend; reserve. Put the sugar and shortening in a

large bowl. Using an electric mixer on low speed, beat to blend and

break up the shortening. Add the applesauce and eggs; beat until

smooth. Add the flour mixture in two additions and blend on medium

speed until mixed. Cover dough and chill for a least 1 hour.
Divide dough into two equal portions. Place one portion of dough on

a generously floured surface and dust with flour. Roll out to ½-inch

thickness. Cut dough with a floured doughnut cutter and place

doughnuts on a waxed paper lined baking sheet or tray. Repeat with

remaining dough. Re-roll scraps and repeat.
Heat vegetable oil in Waring Pro

Professional Deep Fryer until it

reaches 375°F. Carefully lower 3 doughnuts into the hot oil – do not

overcrowd! Fry on each side, about 1½ to 2 minutes, turning with a

slotted spoon or wire skimmer. Remove and drain on layered paper

towels. Pat gently to remove any excess oil, and sprinkle with desired

amount of sugar.

Hush Puppies

makes about 20 to 30

oil for frying

1½ cups cornmeal
½ teaspoon salt
¼ teaspoon baking soda
¼ cup finely chopped white or green onion
¼ cup buttermilk
¹⁄

cup water

Heat oil in Waring Pro

Professional Deep Fryer until it reaches 375°F.

While the oil is heating, make the Hush Puppy batter.
Combine cornmeal, salt and baking soda in a medium bowl. Stir in

onion. Add buttermilk and water – stir just to moisten the dry

ingredients. make into rounded tablespoonfuls and drop carefully into

the hot oil and fry until golden brown, turning once with a slotted

spoon or wire skimmer. Remove from the oil. Drain on layers of paper

towels. Serve immediately.