MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buffalo Chicken Wings
Categories: Poultry, Appetizers, Chilies
Yield: 8 Servings

4 lb Chicken wings; in thirds
- tips reserved *
Fresh black pepper & salt
4 c Oil
4 tb Butter
5 tb Franks Hot Sauce
1 tb White wine vinegar **

* Save the wing tips until you have enough to make a
batch of chicken stock. They work wonderfully for that
purpose and you needn't feel bad about not using all the
wing - UDD

** (This ingredient is essential in my opinion. It gives
it a tangy flavor) Sprinkle fresh pepper and salt on
wings. Heat the oil to 400ºF/205ºC. Add the chicken
wings and cook until they're golden and crisp, stirring
or shaking occassionally.

When done, remove them to drain on paper towels and cook
the remaining wings. Melt the butter, add the hot sauce
and vinegar. Stir well, remove from the flame
immediately.

Place the wings on a warm serving platter, pour the
sauce on top and serve.

NOTE: Instead of frying, you can put the wings on a
broiler rack and broil. This will reduce the fat
considerably.

Serve with Blue Cheese Dressing and celery.

MM: Waldine Van Geffen

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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