Buffalo Wings

Submitted by Chris Fowler
Originally in the 2005 cookbook


36-40 chicken wing drumettes
1 stick butter
2 ounce bottle hot sauce
1 tbsp vinegar
– vegetable oil for frying
– blue cheese salad dressing
– celery sticks


  1. Fry chicken pieces in about 2 inches of vegetable oil until done.
  2. Drain on paper towels.
  3. Meanwhile, melt butter in microwave or in small saucepan on top of sauce. Add the entire bottle of hot sauce and vinegar.
  4. Remove hot wings to large platter, preferably one with a decent-size lip.
  5. Pour butter sauce over all and toss once.

Serve with salad dressing and celery sticks on size, along with plenty of napkins.


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