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Buffalo wings3ChickenDate: 6 Jun 90 18:14:17 GMT From: jweldon%renegade.csd@sgi.com (Jack P. Weldon) Subject: Re: REQUEST: Spicy Buffalo Wings In article <1990May19.135939.21161@mthvax.cs.miami.edu> michaud@netrix.nac.dec.com (Jeff Michaud / DECnet-ULTRIX) writes: > > I always love to get Buffalo Wings when I go out to eat > at a place that has them. I'd really like to be able to > make them at home and have them taste just as good and spicy. [Sorry for the late posting--vacations do that to you...] I didn't see this variation reposted--the best wing recipe I've ever tried. ****************************************************************************** BUFFALO WINGS ------------- This recipe came over the net about five years ago [now 7--jw]. It is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. The Sauce--This makes enough for about 30 "wingettes" - ----------------------------------------------------- 6 Tablespoons (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's) 1/2 stick of margarine (not butter!) 1 Tablespoon of white vinegar 1/8 teaspoon of celery seed 1/8 to 1/4 teaspoon of Cayenne pepper 1/4 teaspoon of red pepper 1/8 teaspoon of garlic salt dash of black pepper 1/4 teaspoon of Worcestershire Sauce 1 to 2 teaspoons of Tabasco Sauce Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. The Wings - --------- I buy Perdue [East Coast Company--any will do--jw] wings and separate them into "wingettes", discarding the tips, but you can buy bags of frozen cut up wings and defrost them. Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, but I like to put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. [agreed--jw] Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and cold beer (Genee Cream Ale is traditional). collins@cg-atla.UUCP (Robert Collins) Compugraphic Corp. Wilmington, MA 18 Nov 1988 18:15:03 GMT **************************************************************************** Cheers, Jack P. Weldon (jweldon@sgi.com) SGI Product Support Engineering |
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