Project Description

Buffalo Chicken Wings

Ingredients

Wings:

  • 2 lbs. Miller Poultry Chicken wing drummettes (wings trimmed with wing tips removed)
  • 1 Egg
  • 1 cup Cooking Oil
  • 2 cups Cider vinegar
  • 1 tsp. Salt
  • ½ tsp. Cayenne pepper (or to your desired taste)
  • 1/8 tsp. Garlic powder
  • 1/8 tsp. Nutmeg
  • 1/8 tsp. Celery salt
  • Dash Coriander
  • Dash Ground cloves

Dipping Sauce:

  • 2 Tablespoons Chopped Onion
  • ½-1 clove garlic, crushed
  • ¼ cup Chopped fresh parsley
  • 1 cup Mayonnaise
  • ½ cup Sour Cream
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Apple Cider Vinegar
  • ¼ cup Crumbled blue cheese
Cook Time: 20min

Cooking Instructions

Wings:

  1. Preheat oven to 500°F.
  2. In medium bowl, beat egg, add oil and beat again; add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves. Stir well.
  3. Dip wing drummettes into sauces and place in shallow roasting pan. Bake for 10 minutes at 500°F. Turn and baste drummettes several times during the 10 minutes to reach desired crispness.
  4. Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.

Dipping Sauce:

  1. In medium bowl place the above ingredients, mixing well. Add salt, pepper and cayenne to taste.
  2. Cover and chill until ready to serve with Buffalo Wings.

*Gluten Free Breading Tips:

  1. Dip chicken in evaporated milk
  2. Place chicken in a plastic bag with Gluten Free Bisquick or Pamela’s Gluten Free Pancake Mix (or a mix of both) and shake to coat chicken pieces
  3. Cook as you like – fry, oven bake or broil

Ingredients

Wings:

  • 2 lbs. Miller Poultry Chicken wing drummettes (wings trimmed with wing tips removed)
  • 1 Egg
  • 1 cup Cooking Oil
  • 2 cups Cider vinegar
  • 1 tsp. Salt
  • ½ tsp. Cayenne pepper (or to your desired taste)
  • 1/8 tsp. Garlic powder
  • 1/8 tsp. Nutmeg
  • 1/8 tsp. Celery salt
  • Dash Coriander
  • Dash Ground cloves

Dipping Sauce:

  • 2 Tablespoons Chopped Onion
  • ½-1 clove garlic, crushed
  • ¼ cup Chopped fresh parsley
  • 1 cup Mayonnaise
  • ½ cup Sour Cream
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Apple Cider Vinegar
  • ¼ cup Crumbled blue cheese
Cook Time: 20min

Cooking Instructions

Wings:

  1. Preheat oven to 500°F.
  2. In medium bowl, beat egg, add oil and beat again; add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves. Stir well.
  3. Dip wing drummettes into sauces and place in shallow roasting pan. Bake for 10 minutes at 500°F. Turn and baste drummettes several times during the 10 minutes to reach desired crispness.
  4. Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.

Dipping Sauce:

  1. In medium bowl place the above ingredients, mixing well. Add salt, pepper and cayenne to taste.
  2. Cover and chill until ready to serve with Buffalo Wings.

*Gluten Free Breading Tips:

  1. Dip chicken in evaporated milk
  2. Place chicken in a plastic bag with Gluten Free Bisquick or Pamela’s Gluten Free Pancake Mix (or a mix of both) and shake to coat chicken pieces
  3. Cook as you like – fry, oven bake or broil

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Bone-In Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 170ºF

  • Leg quarters – 15-20 minutes per pound
  • Thighs – 15-20 minutes per pound
  • Breast/Split Breast – 20-25 minutes per pound

Boneless Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 165ºF

  • Thighs – 10-15 minutes per pound
  • Breast/Split Breast – 15-20 minutes per pound
  • Tender Strips – 10 minutes per pound

Whole Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 180ºF

  • Fryer/Boiler 3-4 lbs – 1.5 hours per pound
  • Roaster 5-7 lbs – 1.5-2.25 hours per pound