Sandy's Favorite Buffalo Chicken Wings


6 tablespoons (3 ounces) Louisiana Hot Sauce

1/2 stick margarine (not butter!)

1 tablespoon white vinegar

1/8 teaspoon of celery seed

1/8-1/4 teaspoon Cayenne pepper

1/4 teaspoon red pepper

1/8 teaspoon of garlic salt

dash of black pepper

1/4 teaspoon of Worcestershire Sauce

1-2 teaspoon of Tabasco Sauce


Mix all the ingredients in a small sauce pan over low heat until

the margarine is completely melted. Stir occasionally. This

makes enough for about 30 "wingettes"


The Wings:

Fry the wings in a deep fryer set at 375 degrees F., using

vegetable or peanut oil. Frying 15 wings at a time for 12-15

minutes works good. Drain the wings for a few minutes

then put them in a bowl. After all the wings have been fried,

pour the sauce over them, cover the bowl, and shake to

completely coat the wings.


Note: If you want them less "hot", add more butter. Hotter? Add more Tabasco.

They can be eaten now, or you can put them on a baking sheet

and bake them for a few minutes to get an extra-crispy coating.

Arrange on a large platter and serve with the Blue Cheese

dressing and celery sticks.