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 400┬║F/205┬║C. 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

MMMMM

... If you're against getting sloshed on beer you can't be Canadian.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)