Recipe - Janice Okuns Buffalo Wings

ELAYNE CALDWELL KVNH17B
24 Chicken wings (4 lbs.)
Salt, optional
1 ds Fresh gr. pepper taste
4 cup Peanut oil
4 tablespoon Butter
4 tablespoon Louisiana Hot Sauce
1 tablespoon White vinegar
2 One half cup Blue cheese dressingCC
Celery sticks

Cut off and discard the small tip of each wing.
Cut the main wing bone and second wing bone at the joint. Sprinkle the
wings with salt, if desired, and pepper to taste. 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 chicken
wings are golden brown and crisp, remove them and drain well. Add the
remaining wings and cook about 10 minutes or until golden brown and crisp.
Drain well.
Melt the butter in a saucepan and add 2 to 5 Tbsp. of the hot sauce and
vinegar. Put the chicken wings on a warm serving platter and pour the
butter mixture over them. Serve with blue cheese dressing and celery
sticks.

FROM: "A Feast Made for Laughter" by Craig Claiborne.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini