Buffalo wings are the ultimate party food. They are crowd-pleasers, and can be accompanied by cut up vegetables, a variety of dips and other sauces. The Frank’s Louisiana Hot Sauce listed below is the classic sauce for these classic buffalo wings. If scorching hot doesn’t work for you, try another brand of hot sauce that is milder.
INGREDIENTS
- 30 chicken wings
- 6 tbs. FRANK’s Louisiana Hot Sauce (now Durkee’s)
- 4 tbs. Margarine (not butter)
- 1 tbs. white vinegar
- ⅛ tsp. celery seeds
- ¼ tsp. Cayenne pepper
- ¼ tsp. red pepper
- ⅛ tsp. garlic salt
- Dash black pepper
- ¼ tsp. Worcestershire Sauce
- 1 tsp. Tabasco Sauce
DIRECTIONS—Sauce
Mix all sauce ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
DIRECTIONS—Wings
Separate the wings into “wingettes,” saving the tips to use in stock. Fry the wings using vegetable or peanut oil in a deep fryer set at 375° F. Fry just 15 wing pieces at a time for 12-15 minutes. Drain the wings for a few minutes after completely cooked and place into large bowl. After all the wings are fried, pour the sauce into the bowl and stir.
*Your wings are ready to eat now, but try putting them on a baking sheet in the oven for a few minutes to get that extra-crispy coating.
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