---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Buffalo Chicken Wings
 Categories: Chicken, Appetizers, Wrv
      Yield: 8 servings
 
      4 lb Chicken wings; cut in
           -thirds, discard tips
           Freshly Ground Black Pepper
           Salt; Opt
      4 c  Vegetable Oil
      4 tb Butter or Margarine
      5 tb Tabasco
      1 tb White wine vinegar*
 
  *(This ingredient is essential in my opinion. It gives
  it a tangy flavor)

  Sprinkle fresh pepper and salt on
  wings. Heat the oil to 400°. Add the chicken wings and
  cook until they're golden and crisp, stirring or
  shaking occassionally. When done, remove them to drain
  on paper towels and cook the remaining wings.  Melt
  the butter, add the hot sauce and vinegar. Stir well
  and remove from the flame immediately. Place the
  chicken on a warm serving platter, pour the sauce on
  top and serve.

  NOTE-Instead of frying, you can put the
  wings on a broiler rack and broil. This will reduce
  the fat considerably. Serve with Blue Cheese Dressing
  and celery.

  MM Waldine Van Geffen vghc42a@prodigy.com.
 
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