Buffalo Chicken Wings

• 24 chicken wings, about 4 lb.
• salt and pepper to taste
• vegetable oil for deep frying
• 4 Tbsp. butter
• 2 to 5 Tbsp. Louisiana hot pepper sauce
• 1 Tbsp. white vinegar

1. Cut off and discard the small
2. tips
3. of each wing.
4. Cut the main wing bone and second
5. wing bone at the joint.tprinkle the wings with salt and pepper.
6. Heat oil in deep-fryer or deep saucepan to about 350u0b0.
7. Add
8. some of the wings.
9. (Do not overcrowd.) Deep fry, turning,
10. until
11. golden brown and crisp, about 10 minutes.
12. Drain well
13. on
14. paper
15. towel.
16. Repeat
17. with remaining
18. wings.telt
19. butter
20. in
21. a
22. small
23. saucepan.
24. Add desired
25. amount of hot sauce
26. and
27. vinegar.
28. Put
29. hot
30. chicken wings onto warm serving platter.
31. Put mixture over all.
32. Serve immediately with desired dressing
33. and celery sticks.
34. Makes 4 to 6 servings.
35. Use Blue Cheese Dressing, see index.

chicken, salt, vegetable oil, butter, pepper sauce, white vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=570764 (may not work)