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Buffalo Wing [Durkee's]

List of Ingredients




The Sauce:
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1 bottle (8 oz.) Durkee Red Hot Sauce (trust me!)
2 tblsp butter or margarine
1 tblsp garlic wine vinegar
1 tblsp honey
1 tblsp lemon juice
(some folks even add cayenne pepper and tobasco sauce
use your own judgement. I think it's got enough muscle)

Note:
-----
Measurements are not critical.
The vinegar makes it aromatic.
The lemon gives it tang.
The red hot gives it bang.
The honey softens the blow.



Recipe



Instructions:
-------------
Put all the ingredients in a sauce pan and simmer on low until it is all melted/mixed well. When you first taste it, it's kind 'nasty'. It seems to mellow while your deep frying the chicken. Keep warm while doing the chicken.

2 or 3 packages chicken wing 'drumettes' (or cut whole wings into pieces do not use the wing tip!)

Deep fry the chicken in peanut oil at 350 deg. In a wok when the 'wingettes' are golden brown and floating, they are done. (When you first put them in the oil they sink). Drain the batches on paper towels in a warm oven. Broiling will not create the 'right' texture - they should be brown and crispy

When all the chicken is done put them in a large bowl and pour the sauce on them. Toss the chicken to coat all the pieces.