Recipe - Buffalo Chicken Wings 3

2 pound Chicken Wings
Oil For Frying
One half cup Butter
1 tablespoon Tabasco Sauce
1 tablespoon Hot Pepper Sauce
Blue Cheese Dressing
Chilled Celery Sticks

Fry up the chicken wings that have had the tips removed and cut in half at
the joint in One fourth cup of butter until golden brown. Allow the wings to cool
before frying a second time, yes they are fried a second time so if you are
a calorie watcher you can stop now. They can be fried the first time a day
ahead. Before frying the second time mix the Tabasco and Hot Pepper sauce
with the melted butter. Fry the wings a second time in the HOT butter until
wings are heated. You need to use enough Tabasco and Hot Pepper sauce to
give the butter a reddish color. Serve with chilled celery sticks and blue
cheese dressing.

I dunno who posted it first, but I saved it. Bud Cloyd
Posted to MMRecipes Digest by "Heth" heth@prodigy.net on May 28, 98