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Hot Spicy Southwestern Buffalo Wings


24 Chicken Wings (about 4 lbs.)
Salt (optional)
Freshly ground black pepper
4 cups vegetable or corn oil
1/4 cup butter or margarine
2 to 5 tsp. hot sauce (Louisiana Hot Sauce)
1 tsp. white vinegar
Blue Cheese Dressing

Cut off tips and separate each wing at the joint. Sprinkle wings with salt and pepper to taste. Heat oil in deep 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 butter in saucepan, add hot sauce and vinegar to taste. Pour hot sauce over wings and mix well to cover. Serve with Blue Cheese Dressing and celery sticks.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.