Recipe - Janice Okuns Buffalo Chicken Wings

24 Chicken wings; about four
pounds
Salt; if desired
Freshly ground pepper
4 cup Peanut; vegetable, or corn
oil
4 teaspoon Butter
2 (up to)
5 tablespoon (one 2One half ounce bottle)
Frank's Louisiana red hot
sauce
1 tablespoon White vinegar
Blue cheese dressing #4 (see
recipe)
Celery sticks

1. Cut off and discard the small tip of each wing. Cut the main wing bone
and second at the joint. Sprinkle the wings with salt, if desired, and
pepper to taste.

2. Heat the oil in a deepfat fryer or large casserole. When it is quite
hot, add half of the wings and cook about 10 minutes, stirring
occasionally. When the wings are golden brown and crisp, remove them and
drain well.

3. Add the remaining wings and cook about 10 minutes or until golden brown
and crisp. Drain well.

4. Melt the butter in a saucepan and add two to five tablespoons of the hot
sauce and vinegar. Put the chicken wings on a warm platter and pour the
butter mixture over them. Serve with bluecheese dressing and celery
sticks. Yield: Four to six servings.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.