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  Buffalo Wings    

20 Chicken wings, tips removed and cut in two sections at joint
1 Stick Land o' Lakes salted butter
1 1/2 Tbls Minced garlic
1 1/2 Cup Dark brown sugar
8 Tbls Tabasco
8 Tbls Louisiana Hot Sauce
2 Tbls Lemon Juice
  Canola or vegetable oil to cook wings (can be barbequed to cook)
  Celery (clean, remove heads, cut into small sticks)
1 Jar Chunky Blue Cheese Dressing
  Put about 3/8" of oil into hot skillet and heat.
  When oil is getting hot, slowly add wings and brown until crispy.  You may want to get a cooking mesh to avoid splashing of cooking oil during cooking.
  In a separate saucepan, SLOWLY (low heat) melt the stick of butter. DO NOT overcook.  Add garlic, Brown Sugar, Tabasco and Louisiana Hot Sauce and lemon juice.  Stir until evenly prepared and turn off heat.  Did I mention DO NOT overcook?  Yes, I did...

When wings are done, pat them dry on paper towels and give a good bath in the wing sauce for 3 - 5 minutes. 

Serve hot with the celery and blue cheese dressing.

You might do yourself a big favor by having a can of Schlitz, Hamms, Pabst Blue Ribbon, Blatz or another fine beer available.

Should make 40 wing pieces and sauce should be able to coat at least 60 wing pieces.

Copyright © 2010 Mark Purintun Enterprises. All rights reserved (I have "good" lawyers...)