| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| ** The Sauce ** | ||
| 6 | tb | Louisiana Hot Sauce — (3 oz |
| ) ** | ||
| 1/2 | Stick margarine — not | |
| Butter! | ||
| 1 | tb | White vinegar |
| 1/8 | ts | Celery seed |
| 1/8 | ts | Cayenne pepper — to 1/4 |
| Tsp | ||
| 1/4 | ts | Red pepper |
| 1/8 | ts | Garlic salt |
| 1 | ds | Black pepper |
| 1/4 | ts | Worcestershire Sauce |
| 1 | ts | Tabasco Sauce — to 2 tsp |
| Carrot and celery sticks | ||
| Marie's Bleu Cheese | ||
| Dressing |
INSTRUCTIONS
This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. The Wings 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, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and cold beer (Genee Cream Ale is traditional). ** (FRANK'S, now Durkee's) Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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