Buffalo Style Chicken Wings

INGREDIENTS

INSTRUCTIONS

(Collection from the rec.food.recipes archives)
Discard small tip of each wing, split at large joint and sprinkle with salt
and pepper.  Heat oil in large casserole or fryer (until quite hot).  Add
half of wings and cook, stirring occasionally. When brown and crisp (15-20
min.), remove and drain well. Cook remaining wings. Melt butter in saucepan
and add hot sauce and vinegar. Put wings on a warm platter and pour sauce
over them (or put wings and sauce in a closed container and shake). Serve
with celery sticks, blue cheese dressing (for dipping), and beer.
The unfortunate part of the referenced recipe is that it is loaded with
fat. For a low(er) fat variation that still tastes good, (got rave reviews
when we served them at our last party) broil the wings instead of frying
them, and then mix 1/2 cup hot sauce, 4 tbs honey, 2 tbs vinegar, 2 tbs
lemon juice, 1 heaping tsp dry mustard, like Coleman's. Heat the sauce
until it thickens, and then put the wings in, and then cook till it
thickens even more, while stirring the wings around. Still taste good with
celery sticks and blue cheese dressing. Might as well go all the way and
use lower fat cheese dressing, though.
Wings, being mostly chicken skin, have a large amount of fat in them, no
matter what you do.  You can help a little by broiling them so that some of
the fat melts away, and not adding any more.  I would recommend grilling
the wings. That way, you lose the fat (a good thing) without losing the
flavor (which would be a bad thing).
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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