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Janice Okun's Buffalo Wings




Source of Recipe


FROM: “A Feast Made for Laughter” by Craig Claiborne.
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24 Chicken wings (4 lbs.)
Salt -- optional
1 Dash Fresh gr. pepper -taste
4 C Peanut oil
4 Tbsp Butter
4 Tbsp Louisiana Hot Sauce
1 Tbsp White vinegar
2 1/2 C Blue cheese dressing
Celery sticks

Cut off and discard the small tip of each wing.
Cut the main wing bone and second wing bone at the joint. Sprinkle the wings
with salt, if desired, and pepper to taste. Heat the oil in a deep-fat fryer
or large casserole. When it is quite hot, add half of the wings and cook
about 10 minutes, stirring occasionally, when the chicken wings are golden
brown and crisp, remove them and drain well. Add the remaining wings and
cook about 10 minutes or until golden brown and crisp.
Drain well.
Melt the butter in a saucepan and add 2 to 5 Tbsp. of the hot sauce and
vinegar. Put the chicken wings on a warm serving platter and pour the butter
mixture over them. Serve with blue cheese dressing and celery sticks.