"The belly rules the mind."--Spanish Proverb

Buffalo Wings Recipe

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This recipe for Buffalo Wings, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gardner, L
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
-4 to 5 pounds chicken wings
-Freshly ground black pepper
-Salt (if desired)
-4 cups vegetable oil
-4 Tablespoons butter or margarine (1/2 stick)
-5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
-1 Tablespoon white wine vinegar

Directions:
Directions:
Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.

Place the chicken in a bowl that has a lid pour sauce on top. Place lid on top of bowl shake until all pieces are coated. Put on a plate and serve.

 

 

 

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