Recipe for Buffalo Chicken Wings


24 wings, about 5 lb
2 1/2 oz bottle frank's louisiana red hot sa; uce
1 salt, optional
1 freshly ground pepper
4 cup peanut or vegetable oil
1 tablespoon white vinegar
4 tablespoon butter


Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at joint. Sprinkle with salt, if desired. Pepper to taste. Heat oil in a deep fat fryer or large casserole. While quite hot, add half the wings. Cook about 10 minutes, stirring occasionally, until golden brown and crisp. Remove, drain well. Repeat with the remaining. Melt butter in a saucepan. Add hot sauce and vinegar. Put the wings on a warm serving platter and pour butter mixture over them. Serve with blue cheese dressing and celery sticks on the side. Serves 4 to 6.

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