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fresh - Chicken Wings #6, Buffalo




Source of Recipe


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Recipe Link: http://homecooking.about.com/library/archive/blchicken16.htm

fresh - Chicken Wings #6, Buffalo

4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tbsp butter or margarine (1/2 stick)
5 Tbsp Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp white wine vinegar

Chop off the tip of each chicken wing, and discard it.
Chop the wing in half (cutting at the joint) to make 2 pieces.
Grind on fresh black pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or
deep-fat fryer until it starts to pop and sizzle (around 400
degrees F).
Add half the chicken wings and cook until they're golden
and crisp, stirring or shaking occasionally. When done,
remove them to drain on paper towels and cook the remaining
wings.
Melt the butter over medium heat in a heavy saucepan.
Add the hot sauce and the 1 tablespoon of vinegar. Stir well
and remove from the flame immediately.
Place the chicken on a warm serving platter.
Pour the sauce on top, and serve.
Makes 8 to 10 servings.

Note:
Buffalo Chicken Wings are traditionally served with blue
cheese dressing and celery sticks.

Recipe from: Totally Hot! The Ultimate Hot Pepper Cookbook
by Michael Goodwin (Doubleday) - out of print