Buffalo Chicken Wings 6/15/08 3:11 PM

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Recipe
Title:
Buffalo Chicken Wings Servings: varies Category: Appetizer | Chicken

Source: stevew@rb-csd.sandiegoca.ncr.com

Ingredients:

Quantity
Ingredient Quantity Ingredient
16 ounces
Frank's Original Red Hot Cayenne peanut oil for frying
Pepper Sauce celery sticks for garnish
16 ounces
mar garine (not oil or butter) a rich bleu cheese dressing
chicken wings (or chicken
tenders), cut up

Directions:

1. Working in batches (375° F) fry to crisp chicken pieces. (They're cooked when the bubbles slow
down significantly.) Drain in a colander then, on paper towels.

Sauce :

2. Put the Durkee's and margarine into a skillet or sauté pan big enough to comfortably hold one
fryer-load of wings. The total amount of sauce at once should be about a quarter of an inch in the bottom
of the pan. Simmer for 5 minutes or so, until thickened, then keep hot. [Proportions: n.b.]

3. Once the wings are drained, put them in the sauce and toss the wings until covered
with sauce. Using colander dr ain off excess sauce and then place in hot oven to "bake on" the sauce.

4. Serve with celery sticks and blue cheese dressing on the side. Good garlic bread is a nice
accompaniment.

Variation(s)

Variations

Notes:
N.B. Equal parts is the nominal starting point (called "medium" in Buffalo). A bit of tingle, but not
very spicy.

Undiluted Durkee's doesn't taste as good, but is pretty hot. Three to one, Durkee's to margarine is a
bout as hot as I like it.

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Buffalo Chicken Wings 6/15/08 3:11 PM

For the really timid (like kids) just a splash of Durkee's in the margarine gives a little flavor but no
noticeable hot.

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