Buffalo Chicken Wings
- 4 to 5 pounds fo chicken wings
- black pepper
- salt to taste
- 4 cups of vegetable oil
- 4 T. of butter
- 5 T. of Tabasco sause
- 1 T. of white wine Vinegar
- Blue Cheese Dip
- Dozen celery sticks
Chop off the tip of each chicken wing, discard it. Chop the wing in half at the joint, making 2 pieces. Grind on fresh black pepper and sprinkle salt.
Heat teh oil over high heat in a deep cast-iron shillet, dutch oven or deep-fat fryer, until it starts to pop and sizzle ( around 400 degrees)
Add about 1/2 the chicken and cook until they are golden, stiring and shacking occasionally. When done remove them to a paper towel and drain them. Cook the rest of the wings
Melt the butter over medium heat in a havey sauce pan, and add the hot sauceand the vinegar. Stir well and remove from heat immediately.
Place the chicken on a warm serving platter, pour the sauce on top and serve. On the side serve the bluecheese dressing in abowl with celery sticks