Recipe#142

Title: Buffalo Wings 03

Newsgroups: rec.food.recipes 
 From: Melissa.Bruce@eng.sun.com (Melissa Bruce) 
 Subject: Buffalo wings 
 Message-ID: <2snql9$t8s@engnews2.Eng.Sun.COM> 
 Date: 3 Jun 1994 17:52:41 GMT 

6 T unsalted butter
 3-4 T Chinese chili paste with garlic 
 3-4 T apple cider vinegar
 1 T ketchup
 20 chicken wings
 Disjoint wings and discard tips or save for soup stock.  Rinse
 chicken pieces and pat dry.  Place in a single layer (not touching)
 and broil at about 375 degrees, turning as necessary until crispy
 and brown.  As they finish cooking, transfer to a cookie sheet in
 the lower portion of the oven to keep warm.
 While the wings are cooking, melt the butter over low heat in a
 large frying or other pan.  Add the chili paste, vinegar, and
 ketchup and stir well.  Taste the sauce and add more chili paste
 and/or vinegar to suit your taste.  If it will be a while before
 the wings are cooked, turn off the heat under the pan and re-heat
 (stirring well) shortly before the wings are finished.
 Once all the wings are cooked, transfer them a few at a time to
 the pan with the sauce, turning them or spooning sauce over to
 coat.  Transfer coated wings to a serving bowl and continue to coat
 the rest of the wings with sauce.
 Serve at once with celery sticks and blue cheese or ranch dressing.