🚀 go-pugleaf

The following recipe was entrusted to me by a native Buffalonian (NY) who
later moved to California.  He could not leave the recipe behind...
For those of you who "enjoy" the flavor of plain fried chicken wings, or
the local ketchup that passes for wing sauce, don't even try this.  

Most people should cut the hot flavorings this sauce at least in half before
trying this for the first time.


                  	     BUFFALO WINGS
				-------------

The Sauce--This makes enough for about 30 "wingettes"
-------------------------------------------------------

 6 Tablespoons (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's)
 1/2 stick of margarine (not butter!)
 1 Tablespoon of white vinegar
 1/8 teaspoon of celery seed
 1/8 to 1/4 teaspoon of Cayenne pepper
 1/4 teaspoon of red pepper
 1/8 teaspoon of garlic salt
 dash of black pepper
 1/4 teaspoon of Worcestershire Sauce
 1 to 2 teaspoons of Tabasco Sauce

Mix all the ingredients in a small sauce pan over low heat until
the margarine is completely melted.  Stir occasionally.


The Wings
-----------

I buy Perdue [East Coast Company--any will do--jw] wings and separate them 
into "wingettes", discarding the tips, but you can buy bags of frozen cut 
up wings and defrost them.

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, but I like to put them on a baking sheet and bake
them for a few minutes to get an extra-crispy coating. [agreed--jw]

Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and
cold beer (Genessee Cream Ale is traditional).