Tuesday, August 13, 2013

Buffalo Wild Wings - An American Classic

2 lbs. chicken wings (disjointed − discard the tips)

1/4 Lb. Margarine (do not use butter!)

8 Oz. Hot Sauce

Oil for frying

1. Melt margarine in sauce pan until barely liquid.

Add hot sauce, mix, and put aside.

2. Deep fry wings until brown and crispy. Remove

and drain on paper towels.

3. Put wings in a large bowl that has a cover. Pour

sauce over all, cover, and shake to coat the wings.

Serve with celery sticks and Ranch Dressing (see link below

for homemade dressing)

Adjust the amount of hot sauce to your desire. 

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