Name: Craig Gardiner's Buffalo Wings
Ingredients: 1 c Cajun hot sauce; 1/3 c Vegetable oil; 1 tb Vinegar (more in proportion); Chicken wings; trim tips; Flour; Salt/pepper

Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Cajun	Appetizers, Poultry, Hot	1	Appetizer

INGREDIENTS

1	c	Cajun hot sauce
1/3	c	Vegetable oil
1	tb	Vinegar (more in proportion)
		Chicken wings; trim tips
		Flour
		Salt/pepper

INSTRUCTIONS

GRAIG GARDINER KNHT09A
Combine hot sauce, with oil and vinegar.  Trim the wing tips and then poke
each wint in 3-4 places with a a heavy kitchen fork. Marinate wings in
sauce for 2-3 days in the refrigerator, covered. When ready to cook, drain
in a colander, reserving liquid. Shake wings in a bag of flour seasoned
with salt and pepper, and arrange on a lightly oiled heavy baking sheet.
Bake 1 hour at 350 degrees, turning several times until done and crispy.
Drain on paper towels.  They can be done on a rack but not under the
broiler because the flour will burn. Don't try deep frying them because the
moisture content is too high. They are good cold and also reheat well.
You can bring the hot sauce to a full boil and save for reuse, but not more
than once because it weakens in flavor. This is just a different approach
but I thought you might find it interesting. Craig MM Norma Wrenn
Posted to MM-Recipes Digest V4 #253 by "Deborah Kühnen"
<[email protected]> on Sep 23, 97

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