Recipe#141
Title: Buffalo Wings 02
From: Jim Dodgen jdodgen@tfs.comNewsgroups: rec.food.recipes
Subject: Buffalo Wings
Date: 4 Apr 1994 15:18:15 -0400
Message-ID: <2npp5n$fuh@s.ms.uky.edu>
Buffalo Wings
12 chicken wings or so3 c oil for deep frying
4 oz bottle Tabasco hot sauce
4 oz butter
celery sticks
blue cheese dressing (or ranch)
Cut the wings at the joints, discard the wing tips. Fry the wings
in the oil until crispy, I fry about 1/2 in a batch.
In a pan large enough to hold the fried chicken wings, melt the
butter and add the bottle of Tabasco, mix, then add the pre-fried
wings. Stir to coat the wings and serve while still warm.
The celery and dressing are to be served on the side. The chicken
wings are not to be dipped in the dressing contrary to what the
local restaurants say.
This is meant to be a hot dish, sometimes I add some Habanaro hot
sauce to warm it up even more.
This is what I have been told is the traditional recipe.
The story is that a bar in Buffalo NY made this on the fly when
they ran out of other bar foods. Hot foods sell more beer.