ORIGINAL BUFFALO WINGS

5 lb Fresh large chicken wings
Peanut oil for frying
Durkee/French Hot Sauce
Wingers Original Recipe Hot
Melted Margarine
Celery Sticks
Chunky Blue Cheese Salad Dre

1. Split the wings at the joint and remove the tips. Anchor Bar hasbarrels of tips they use in soup stock.

2. Spread the wings out on a rack in a pan and refrigerate so theydrain of moisture/blood. A minimum of 24 hours. This small step willhelp produce a 'crispier' final product.

3 Heat deep fryer to 350-360 degrees.

4. Fry wings in small batches until done-8-10 minutes, depending onthe equipment.

5 Drain of excess oil and immediately place in large bowl and coat withhot sauce & melted margarine.

6. Serve with celery sticks and blue cheese. NOTE:The amounts of HotSauce and Margarine are really to taste. Medium 'HEAT' Wings areapprox. obtained by using 1 cup of Hot Sauce for the entire 5# and1/2c. of melted margarine.

Experiment-some places do not use the melted marg. at all and just varythe volume of hot sauce to get the taste they want.