From: kranf@alcor.concordia.ca Ingredients: ------------ Sauce: ------ 6 tblsp (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's) 1/2 stick of margarine (not butter!) 1 tblsp of white vinegar 1/8 tsp of celery seed 1/8-1/4 tsp of Cayenne pepper 1/4 tsp of red pepper 1/8 tsp of garlic salt dash of black pepper 1/4 tsp of Worcestershire Sauce 1-2 tsp of Tabasco Sauce Instructions: ------------- Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. This makes enough for about 30 "wingettes" The Wings: ---------- Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and cold beer (Genee Cream Ale is traditional). Note: It is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. |