January 20, 2011

Buffalo Chicken Wings

6 T (3 oz.) FRANK'S Louisiana Hot Sauce (now Durkee's)
1/2 stick margarine (not butter!)
1 T white vinegar
1/8 t celery seed
1/8-1/4 t Cayenne pepper (depending on desired heat level)
1/4 t red pepper
1/8 t garlic salt
dash black pepper
1/4 t Worcestershire Sauce
1-2 t Tabasco Sauce

Mix all ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. This makes enough for about 30 "wingettes"

Fry the wings in a deep fryer set at 375 degrees using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes.

Drain wings for a few minutes then put them in a bowl. After all the wings have been fried and drained, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.

Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing.

Note: This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo where the whole craze started!

Kim Wadsworth

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