• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Janice Okun's Buffalo Chicken Wings

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 24 Chicken wings; about four
  • -pounds
  • Salt; if desired
  • Freshly ground pepper
  • 4 c Peanut; vegetable, or corn
  • -oil
  • 4 ts Butter
  • 2 -(up to)
  • 5 tb (one 2-1/2 ounce bottle)
  • -Frank's Louisiana red hot
  • -sauce
  • 1 tb White vinegar
  • Blue cheese dressing #4 (see
  • -recipe)
  • Celery sticks


1. Cut off and discard the small tip of each wing. Cut the main wing bone
and second at the joint. Sprinkle the wings with salt, if desired, and
pepper to taste.

2. Heat the oil in a deep-fat fryer or large casserole. When it is quite
hot, add half of the wings and cook about 10 minutes, stirring
occasionally. When the wings are golden brown and crisp, remove them and
drain well.

3. Add the remaining wings and cook about 10 minutes or until golden brown
and crisp. Drain well.

4. Melt the butter in a saucepan and add two to five tablespoons of the hot
sauce and vinegar. Put the chicken wings on a warm platter and pour the
butter mixture over them. Serve with blue-cheese dressing and celery
sticks. Yield: Four to six servings.


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