Buffalo Chicken Wings (Spicy HOT)

Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at joint. Sprinkle with Salt, if desired, and Pepper to taste. Heat oil in a deep-fat fryer or large casserole. When quite hot, add half of the wings. Cook about 10 minutes, stirring occasionally, until golden brown and crisp. Remove, drain well. Repeat with the remaining wings. Melt butter in a saucepan and add Hot Sauce (available nationally) and vinegar. Place wings in large mixing bowl and thoughly coat with Butter-Pepper mixture. Remove wings and place on a warm serving platter and pour remaining Butter-Pepper mixture over them. Serve with Blue Cheese Dressing and Celery Sticks on the side. Serves 4 to 6.

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Great Food From the Kitchen of D & L Whiteman