BUFFALO WINGS

5 lb Fresh large chicken wings
Peanut oil for frying
Durkee/French Hot Sauce
Wingers Original Recipe Hot
Melted Margarine
Celery Sticks
Chunky Blue Cheese Salad Dre
1. Split the wings at the joint and remove the tips. Anchor Bar has
barrels of tips they use in soup stock.
2. Spread the wings out on a rack in a pan and refrigerate so they
drain of moisture/blood. A minimum of 24 hours. This small step will
help produce a 'crispier' final product.
3 Heat deep fryer to 350-360 degrees.
4. Fry wings in small batches until done-8-10 minutes, depending on
the equipment.
5 Drain of excess oil and immediately place in large bowl and coat with
hot sauce & melted margarine.
6. Serve with celery sticks and blue cheese. NOTE:The amounts of Hot
Sauce and Margarine are really to taste. Medium 'HEAT' Wings are
approx. obtained by using 1 cup of Hot Sauce for the entire 5# and
1/2c. of melted margarine.
Experiment-some places do not use the melted marg. at all and just vary
the volume of hot sauce to get the taste they want.
Use any kind of hot sauce or hotwing sauce to mix with butter