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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) butter dash of Worcestershire sauce celery sticks 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! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |