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From: stern@inmet.UUCP
Newsgroups: net.cooks
Subject: Re: Need Buffalo Chicken Wings Recipe
Message-ID: <1809@inmet.UUCP>
Date: Sun, 11-Nov-84 00:47:41 EST
Article-I.D.: inmet.1809
Posted: Sun Nov 11 00:47:41 1984
Date-Received: Mon, 12-Nov-84 07:15:43 EST
Lines: 28
Nf-ID: #R:ihuxw:-101400:inmet:3500051:000:1308
Nf-From: inmet!stern    Nov  9 09:35:00 1984


Here's an easy, simple, and probably not too accurate recipe that
I use when I need to make a mess of wings in a hurry:

Some number of chicken wings, split at the "elbow" and with the tips
	discarded
Enough flour and eggs to coat the chicken pieces
One small bottle Louisiana Red Hot Sauce for each twelve to fifteen
	wings
1/2 stick of butter for each bottle of Hot Sauce.

Split the wings, and then coat them with egg, cover them with flour --
just like making everyday fried chicken, but smaller.
Deep fry the chicken wing pieces until the skin is crispy.  While
the wings are sizzling, melt the butter, add the hot sauce to it, and
experiment with it until you get it hot enough for your guests.  I use
*much* hot sauce, but I like to breath fire.  

After you have fried all of the wings, put them in a large bowl or pot
that can be covered (Tupperware is amazing for this) -- add the sauce,
shake, rattle and roll until the wings are covered, and let them sit and
soak up the sauce for a little while.  Ten minutes is about right.  Ideally,
you should heat up your oven to a "warming" setting, put the wings in
a baking dish (with sauce) and then keep them warm and soaking until 
you need them.  Serve with beer to quiet burning mouths.

Hal Stern, gourmand
{ihnp4, harpo, esquire, ima}!inmet!stern