Recipe#242

Title: Buffalo Wings 10

 Message-ID: <36A90F7E.8BA3F967@kiski.net> 
 Date: Fri, 22 Jan 1999 18:53:34 -0500 
 From: the tevelonis's tev@kiski.net 
 Subject: worthwhile wings 

(for about one dozen wings or 24 segments)
 1/4 stick unsalted butter
 1/4 cup red pepper sauce (Louisiana, RedHot, Texas Pete)
 1 tbs barbeque sauce (or 1 tbs ketchup and 1/2 tsp liquid smoke)
 1 tbs minced fresh garlic
 2 tbs Tabasco
 10 pickled tabasco peppers, finely minced with seeds
 Make the sauce first, melt the margarine and add garlic into the
 warm mixture. Do not heat the cayenne sauce as it tends to make
 the sauce oversalty and greasy.  Cool the margarine for a few
 minutes and add ingredients.  Mix well and let stand at room temp.
 Frying is best, but if you like to bake instead, I suggest turning
 often or suspending the wings above the cooking container to prevent
 the skin of the chicken from sticking to the pan.  If baking, bake
 until done (it's a no brainer). If frying, fry until wings float
 and are crisp on the outside.  Drain and dry wings well, put them
 in a sealable container with the sauce, and shake gently, inverting
 the container to coat.  The top of the container will suck in as
 the wings cool.  Leave in the container, shaking several times,
 until the lid of the container begins to return to normal.  This
 helps draw the sauce into the wing surface.  Enjoy!