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Buffalo Chicken Wings
ingredients
4 pounds Chicken Drumettes
Salt (optional)
Freshly ground black pepper
4 c Vegetable or corn oil
¼ c margarine
2 to 5 tsp. hot sauce such as Frank's Louisiana Hot Sauce
1 T White vinegar
directions
Sprinkle drumettes with salt and pepper to taste. Heat oil in deep-fat fryer or large heavy pot. When
it is quite hot, add half the wings and cook about 10 minutes, stirring
occasionally. When wings are golden brown and crisp, remove them and drain
well. Add remaining wings and repeat process. Meanwhile, melt margarine in
saucepan, add hot sauce to taste and vinegar. Pour hot mixture over wings
and mix well to cover.
In this version, the wings taste especially good because they are baked,
not fried. For mild wings, use just a dash of cayenne pepper and for hot wings, use 1/8 tsp cayenne. For
RED-HOT wings, use 1/4 tsp.
Preheat the oven to 425F. Place the wings on a rack in a baking pan and
bake for 10 minutes. Remove the pan from the oven and reduce the heat to
400F. In a small bowl, stir together the margarine, hot pepper sauce, and
cayenne pepper. Remove a small amount of the sauce and brush it onto the
wings. Bake the wings for 10-12 minutes longer, or until crispy and cooked
through. Pour the remaining sauce over the wings. Makes 4-6 appetizer
servings.
ingredients