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Buffalo Chicken Wings


  • 24 chicken wings
  • salt to taste
  • 4 cups peanut, vegetable, or corn oil
  • 4 Tbsp. butter
  • 2-5 Tbsp. hot sauce
  • 1 Tbsp. white vinegar
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  • Bleu cheese dressing
  • celery sticks


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

Heat oil in a deep fryer or large casserole. When quite hot, add half of wings and cook about 10 minutes, stirring occasionally. When chicken wings are golden brown and crispy, remove them and drain well. Add remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well.

Melt butter in a small saucepan and add 2-5 tablespoons of hot sauce and vinegar. Put wings on a warm platter and pour butter mixture over them. Serve with bleu cheese dressing and celery sticks. 4-6 servings.

By Robin from Washington, IA

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