Recipe#179

Title: Buffalo Wings 08

From: BrneMom BrneMom@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Buffalo Wings 
 Date: 1 Jan 1998 11:44:36 -0700 
 Message-ID: e0fdb060.34aa6dac@aol.com 

wing pieces 
 butter 
 Durkee's Red Hot 
 Scotch bonnet seasoning 
 celery sticks
 blue cheese salad dressing
 Wash and throughly dry wing pieces (not whole wings).  Cook wings in oil
 approximately 10 minutes per batch.  (You really have to watch your fryer and
 the wings.  They need to be thoroughly cooked, brown and crispy.  Time will
 vary with heat and amount of oil, number and size of wings, size of fryer,
 etc)
 While first batch is cooking:
 Heat oven to warm (200 degrees F)
 Melt butter and mix in Durkees.   Put in large bowl.
 When wings are done, drain well.  Dump into butter/sauce mixture,
 swirl around, take out and put in a large ovenproof bowl.  Put bowl
 in oven while making other batches.
 Serve with celery sticks and blue cheese dressing.
 Number of wings:  you'll have to figure how many everyone can eat.
 I do approximately 10 per person, double for teenagers, hungry men
 and leftovers.
 Ratio of butter to Durkee's Red Hot is 1 tablespoon to 1 ounce (for
 30 wings I use 1 stick (8 tablespoons) butter and one 8 ounce bottle
 Red Hot.
 Scotch Bonnet Seasoning:  this seasoning is for the certified
 masochist--I DON'T use it).  It is a killer.  If the hot sauce is
 just not hot enough, mix a little of this in a side dish with some
 of the butter/Durkees mixture for additional dipping by the most
 bold.
 Optional Beef:  soak the wings in beer for several hours (to a day)
 before cooking.  Remember to dry completely before deep frying!