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Ingredients:
1 lb. chicken wings
2 tbsp. melted butter or margarine
1/2 cup chunky bleu cheese salad dressing
1 cup Louisiana hot sauce
2 tbsp. white vinegar
celery and carrot sticks
Method:
1. Fill the inner pot as directed. Preheat oil to 325°F. Place frying basket into oil
to preheat. Raise basket once preheated.
2. Combine hot sauce, vinegar, butter, and set aside.
3. Pat wings dry. Place wings in deep frying basket (fry in small batches) and
carefully lower into the preheated oil.
4. Continue cooking until wings are well cooked and crispy. Turn the unit off.
5. Drain wings and transfer to a bowl, add enough sauce mixture to coat wings,
place onto plate and serve with celery and bleu cheese on the side.
Cinnamon-Raisin Doughnuts
Ingredients:
2 1/2 cups flour
1 1/4 cups sugar
1/2 tbsp. salt
1/2 cup milk
1 package dry yeast
3 eggs
3/4 cup raisins
1 tbsp. cinnamon
Method:
1. In a bowl, combine 1 cup flour, 1/2 cup sugar, and salt.
2. In a small saucepan, warm milk and 1tbsp. sugar to 85°F. If the liquid is too
hot it will kill the yeast. Add yeast to warmed ingredients and allow to sit for
5 minutes.
3. Add yeast to flour and beat well for 3 minutes.
4. Add the eggs and oil and continue to beat for 2 more minutes. Stir in raisins
and the remaining flour. Cover and allow to double in bulk for 45 minutes.
5. When almost doubled, prepare for frying. Fill and preheat according to
directions.
6. After the dough has doubled, stir dough to release air.
