Recipe#164

Title: Buffalo Wings 04

rec.food.recipes archive

MEDIUM HEAT 
 6 Tablespoons (3 oz.) Louisiana hot sauce
 1/2 stick margarine (not butter!)
 1/2 to 1 Tablespoon white vinegar
 1/4 jar (3 oz.) Nancy's Chicken wing sauce (Medium)
 1/4 teaspoon Worcestershire sauce
 1 to 2 teaspoons Tabasco sauce
 1/8 teaspoon Celery seed powder
 1/4 teaspoon red pepper
 1/8 to 1/4 teaspoon cayenne pepper
 1/8 teaspoon garlic salt
 Dash Black Pepper
 Mix all the ingredients in a small sauce pan over low heat until
 the margarine is completely melted. Stir occasionally.
 HOT   
 6 Tablespoons (3 oz.) Louisiana Hot Sauce
 1/2 stick margarine (not butter)
 1/2 to 1 Tablespoon white vinegar
 1/4 jar (3 oz.) Nancy's Chicken wing sauce (Hot)
 1 to 2 Tablespoons Melinda's extra hot sauce 
 1/4 teaspoon Worcestershire sauce
 1 to 2 teaspoons Tabasco sauce
 1/8 teaspoon celery seed powder
 1/4 teaspoon red pepper
 1/4 teaspoon cayenne pepper
 1/4 teaspoon Habanero molido (powder) 
 1/8 teaspoon garlic salt
 Dash black pepper
 Mix all the ingredients in a small sauce pan over low heat until
 the margarine is completely melted. Stir occasionally.
 Fry the wings in a deep fryer set at 360 degrees F., using vegetable
 oil. My outdoor cast iron kettle type deep fryer w/1 gallon of oil
 will do 24 wingettes in 8 minutes. 30 in 10 minutes. Hotter oil
 for 8 minutes= crispier. Hotter oil for 10 minutes = crispier and
 dry inside.  Your mileage may vary! With the basket and cooking
 thermometer in the hot oil, @360 degrees I drop in one wing at a
 time. If the count stops at 24 I then set the timer for 8 minutes.
 Every couple minutes toss the basket contents to redistribute. The
 above method of loading the basket eliminates the wings from sticking
 to the basket. IMHO
 Drain the wings for a minute then put them in a bowl.  Pour the
 sauce over them, cover the bowl, and shake to completely coat the
 wings. Watch how they do it at Hooters!
 Serve with carrot and celery sticks, Marie's Blue Cheese Dressing,
 and cold beer.