Waring Pro DF250B - Manual (Page 7)

11 12
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 ® or
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⁄
3
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.