• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Buffalo Wings - Medium Heat

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 6 tb (3 oz.) Louisiana hot sauce
  • 1/2 Stick margarine (not
  • -butter!)
  • 1/2 -(up to)
  • 1 tb White vinegar
  • 1/4 Jar (3-oz) Nancy's Chicken
  • -Wing sauce (medium)
  • 1/4 ts Worcestershire sauce
  • 1 -(up to)
  • 2 ts Tabasco sauce
  • 1/8 ts Celery seed powder
  • 1/4 ts Red pepper
  • 1/8 -(up to)
  • 1/4 ts Cayenne pepper
  • 1/8 ts Garlic salt
  • 1 ds Black pepper


The Sauce: This makes enough for about 48 "wingettes": Mix all the
ingredients in a small sauce pan over low heat until the margarine is
completely melted. Stir occasionally.

The Wings: Fry the wings in a deep fryer set at 360 degrees F., using
vegetable oil. My outdoor cast iron kettle type deep fryer w/1 gallon of
oil will do 24 wingettes in 8 minutes. 30 in 10 minutes. Hotter oil for 8
minutes= crispier. Hotter oil for 10 minutes = crispier and dry inside.
Your mileage may vary! With the basket and cooking thermometer in the hot
oil, @360 degrees I drop in one wing at a time. If the count stops at 24 I
then set the timer for 8 minutes. Every couple minutes toss the basket
contents to redistribute. The above method of loading the basket eliminates
the wings from sticking to the basket. IMHO

Drain the wings for a minute then put them in a bowl. Pour the sauce over
them, cover the bowl, and shake to completely coat the wings. Watch how
they do it at Hooters!

Serve with carrot and celery sticks, Marie's Blue Cheese Dressing, and cold


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