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Beverly's Buffalo Wings

List of Ingredients




6 T. unsalted butter
3-4 T. Chinese chili paste with garlic (available at Oriental markets)
3-4 T. apple cider vinegar
1 T. ketchup
20 chicken wings



Recipe



Disjoint wings and discard tips or save for soup stock. Rinse
chicken pieces and pat dry. Place in a single layer (not touching)
and broil at about 375 degrees, turning as necessary until crispy
and brown. As they finish cooking, transfer to a cookie
sheet in the lower portion of the oven to keep warm.

While the wings are cooking, melt the butter over low heat in a large
frying or other pan. Add the chili paste, vinegar, and ketchup and
stir well. Taste the sauce and add more chili paste and/or vinegar
to suit your taste. If it will be a while before the wings are
cooked, turn off the heat under the pan and re-heat (stirring well)
shortly before the wings are finished.

Once all the wings are cooked, transfer them a few at a time to the
pan with the sauce, turning them or spooning sauce over to coat.
Transfer coated wings to a serving bowl and continue to coat the rest
of the wings with sauce.

Serve at once with celery sticks and blue cheese or ranch dressing.