Buffalo Chicken Wings (Spicy HOT)

• 24 Wings, about 4 Lbs.
• Salt, optional
• Freshly Ground Pepper
• 4 cups Peanut or Vegetable Oil
• 4 Tablespoons Butter
• 2-5 Tablespoons (2-1/2 oz. bottle) Frank's Louisiana Red Hot Sauce
• 1 Tablespoon White Vinegar
• Blue Cheese Dressing
• Celery Sticks

Directions

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.

ALL RIGHTS RESERVED Copyright © 2002
Great Food From the Kitchen of D & L Whiteman