BUFFALO CHICKEN WINGS|
chicken wings (cut at joint
and discard tip; you can
also use drumettes)
Durkee red hot pepper sauce
(Frank's original recipe)
dash of Worcestershire sauce
Blue cheese dressing
To make the wings cut, rinse and pat dry. Deep fry the
wings until they are golden brown. You can use a wok or you
can broil them in the oven but they aren't as good that way.
Drain on paper towel real fast. While the wings are cooking,
make the hot sauce in a pot. Measurements depend on how hot
you can take it!
Mild: Two parts butter to 1 part hot sauce. Medium:
One part butter to 1 part hot sauce. Hot: One part butter to
2 parts hot sauce.
Add a dash of Worcestershire sauce to this, heat slowly
so the butter won't burn and don't inhale too deep! When the
wings are done, put them in a bowl or large pot with a lid.
Pour the sauce over the wings, secure with the lid and shake!
Serve with the celery sticks (after a bite or two you'll know
why we use celery) and the Blue cheese dressing. Dip both the
celery and the chicken wings in the Blue cheese. Best served
with beer to drink. You can use these for an appetizer or make
an entire meal out of it. They are habit forming!
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