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Chicken Wings, Buffalo Recipe

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This recipe for Chicken Wings, Buffalo, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pierre LaMontagne


2 cups frying oil
2 pounds chicken wings
1 teaspoon salt
1 teaspoon pepper
1 cup butter or margarine
1 teaspoon to 1/2 cup + hot sauce (red)
salad dressing for dipping

Preheat the oven to 350 degrees.
In a large frying pan or deep fryer, heat the oil to 375.
Fry the wings for approximately 8 minutes. Drain them onto paper towels.
Season them with salt and pepper, while they're hot. After the wings have drained, place them in a large mixing bowl.
In a small saucepan, melt the butter or margarine. Stir in the hot sauce. Pour this mixture over the wings. Toss the wings to coat.
Place the wings in a baking dish in a single layer.
Bake 15-20 minutes.
While the chicken wings are baking, place the dressing in individual bowls that the wings can be dipped into.
Arrange the baked wings on a serving platter.
Serve them with the dressing.

Personal Notes:
Personal Notes:
Blue cheese or ranch dressing for dipping the prepared wings into is traditional.




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