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Chef Don's
Favorite Appetizer Recipes
Original Buffalo Wings
4 to 5 lbs. Fresh Whole Chicken Wings
4 C Vegetable Oil
1/2 stick Margarine
5-7 Tbs. Durkee (Frank’s) Hot Sauce
1 Tbs. White Wine Vinegar
Salt and Pepper to taste
Chop
off the tip of each chicken wing, and discard it. Chop the wing in half
(cutting at the joint) to make 2 pieces. Grind on fresh black pepper
and sprinkle with salt if desired. Heat the oil over high heat in a
deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and
sizzle (around 400 degrees F). Add half the chicken wings and cook
until they're golden and crisp, stirring or shaking occasionally. When
done, remove them to drain on paper towels and cook the remaining
wings. Melt the butter or margarine over medium heat in a heavy
saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well
and remove from the flame immediately. Place the chicken on a warm
serving platter, pour the sauce on top, and serve.
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