Buffalo Chicken Wings
INGREDIENTS
- Servings: 8-10
- 4 to 5 pounds chicken wings
- Freshly ground black pepper
- Salt (if desired)
- 4 cups vegetable oil
- 4 Tbsp butter or margarine (1/2 stick)
- 5 Tbsp Louisiana-brand hot sauce or Tabasco sauce
- 1 Tbsp white wine vinegar
DIRECTIONS
- 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.
