Buffalo Style Chicken Wings


24 wings
4 cups oil (peanut, corn, or other)
4 Tbsp butter
1 Tbsp white vinegar
Louisiana Hot Sauce
2-1/2 C blue cheese dressing
salt and pepper
celery sticks


Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 min.), remove and drain well. Cook remaining wings. Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake). Serve with celery sticks, blue cheese dressing (for dipping), and beer.

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