Buffalo Chicken Wings
Recipe submitted by: Amy Pickett
Recipe courtesy of: E−Cookbooks.net
2 lbs. chicken wings (disjointed − discard the tips)
1/4 Lb. Margarine (do not use butter!)
8 Oz. "Frank's" Hot Sauce (also labeled as
Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
Oil for frying
- Melt margarine in sauce pan until barely liquid. Add hot sauce, mix, and put aside.
- Deep fry wings until brown and crispy. Remove and drain on paper towels.
- Put wings in a large bowl that has a cover. Pour sauce over all, cover, and shake to coat the wings.
- Notes: Serve with celery sticks and Kraft Roka Blue Cheese Dressing. Adjust the amount of hot sauce to your desire.