---------- 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 [email protected].

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