"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Buffalo Chicken Wings Recipe

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This recipe for Buffalo Chicken Wings, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maxine Montoya - KanDu
Added: Monday, January 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c Canola oil
2 lbs chicken wings
1 tsp salt
1 tsp pepper (freshly ground)
2 tbsp butter
2 tsp white wine vinegar
Favorite hot sauce (original was Durkee's Franks Original Red Hot Cayenne Pepper)

Directions:
Directions:
Preheat oil in skillet or deep fat fryer to 375. Preheat the oven to 350. While oil is heating, chop the tips off of each wing and throw away (or feed the dog). Next cut the remaining wing in half at the joint. Season the wings with salt and pepper. Fry the wings in small batches for about 6-8 minutes until golden brown. Drain on paper towels. After all chicken wings are fried, place them in a large bowl. In a small saucepan over medium heat, heat the butter, as much hot sauce and you want, and the vinegar. (A 2:1 ratio of hot sauce to butter is HOT, a 3:1 ratio is EXTREME). Pour the sauce over the wings and toss until the wings are coated well.

Personal Notes:
Personal Notes:
I like to place the wings on a baking sheet and bake them for an additional 15 minutes. Don't crowd them or they will get soggy!

 

 

 

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