Buffalo Chicken Wings
24 Chicken Wings
4 Tb Butter
5 Tb Louisiana Hot Pepper Sauce
1 Tb White Vinegar
Cut off and discard the small tip of each wing. Cut the main wing bone and
second wing bone at the joint. Sprinkle with salt and pepper. Heat vegetable
oil in a deep fryer or deep saucepan to about 350 F. Add a few wings at a time.
Deep fry, turning, until golden brown and crisp, about 10 minutes. Drain well
on paper towels and repeat until all wings are cooked. Melt butter in small
saucepan, add the louisiana hot pepper sauce and white vinegar. Put hot
chicken wings on to a warm serving platter. Pour butter mixture over all the
wings and serve immediately.
Serve with celery sticks and blue cheese dressing.
Makes 4 Servings