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NOVEMBER 24

Toronto Travel Guide

Buffalo Wings




Recipe:


The Sauce (makes enough for about 30 "wingettes")
  • 6 tblsps. (3 oz.) Louisiana Hot Sauce
  • Stick of margarine
  • 1 tblsp. white vinegar
  • 1/8 tsp. celery seed
  • 1/8 to cayenne pepper
  • Red pepper
  • 1/8 tsp. garlic salt
  • 1 dash black pepper
  • 1 to 2 tsps. tabasco sauce

  1. Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted.
  2. Stir occasionally.
The Wings
  • 3 lbs. chicken wings
  • Carrots
  • Celery
  1. Buy wings and separate them into "wingettes".
  2. Fry the wings in a deep fryer set at 375 F, using vegetable or peanut oil.
  3. Fry 15 wings at a time for 12 minutes. drain the wings for a few minutes and put them in a bowl.
  4. After all the wings have been fried, pour the sauce over them.
  5. Cover the bowl and shake to completely coat the wings.
  6. The wings can be eaten now, but for an extra-crispy coating, put them on a baking sheet and bake them for a few minutes.
  7. Cut carrots and celery into 3'' sticks
  8. Serve wings with carrot and celery sticks.

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