Recipe - Buffalo Wings - Hot Temp

6 tablespoon (3 oz.) Louisiana hot sauce
One half Stick margarine (not
butter!)
One half (up to)
1 tablespoon White vinegar
One fourth Jar (3oz) Nancy's Chicken
Wing sauce (hot)
1 (up to)
2 tablespoon Melinda's Extra Hot Sauce
(original Habanero pepper
sauce) 8007482861 Old SW
Trading Co
One fourth teaspoon Worcestershire sauce
1 (up to)
2 teaspoon Tabasco sauce
1/8 teaspoon Celery seed powder
One fourth teaspoon Red pepper
One fourth teaspoon Cayenne pepper
One fourth teaspoon Habanero Molido (powder)
8007482861 Old SW Trading
Co
1/8 teaspoon Garlic salt
1 ds Black pepper

The Sauce: This makes enough for about 48 "wingettes": Mix all the
ingredients in a small sauce pan over low heat until the margarine is
completely melted. Stir occasionally.

The Wings: Fry the wings in a deep fryer set at 360 degrees F., using
vegetable oil. My outdoor cast iron kettle type deep fryer w/1 gallon of
oil will do 24 wingettes in 8 minutes. 30 in 10 minutes. Hotter oil for 8
minutes= crispier. Hotter oil for 10 minutes = crispier and dry inside.
Your mileage may vary! With the basket and cooking thermometer in the hot
oil, @360 degrees I drop in one wing at a time. If the count stops at 24 I
then set the timer for 8 minutes. Every couple minutes toss the basket
contents to redistribute. The above method of loading the basket eliminates
the wings from sticking to the basket. IMHO

Drain the wings for a minute then put them in a bowl. Pour the sauce over
them, cover the bowl, and shake to completely coat the wings. Watch how
they do it at Hooters!

Serve with carrot and celery sticks, Marie's Blue Cheese Dressing, and cold
beer.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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