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:
- Preheat oven to 500°F.
- 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.
- 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.
- Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.
Dipping Sauce:
- In medium bowl place the above ingredients, mixing well. Add salt, pepper and cayenne to taste.
- Cover and chill until ready to serve with Buffalo Wings.
*Gluten Free Breading Tips:
- Dip chicken in evaporated milk
- 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
- 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:
- Preheat oven to 500°F.
- 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.
- 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.
- Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.
Dipping Sauce:
- In medium bowl place the above ingredients, mixing well. Add salt, pepper and cayenne to taste.
- Cover and chill until ready to serve with Buffalo Wings.
*Gluten Free Breading Tips:
- Dip chicken in evaporated milk
- 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
- 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:
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.