Buffalo Wings
24 x  Chicken Wings (about 4 lbs)
4 tb Butter
5 tb Louisiana Hot Pepper Sauce
1 tb White Vinegar
  1) Cut off and discard the small tip of each wing. 
Cut the main wing bone and second
wing bone at the joint. Sprinkle with salt and pepper.
  2) Heat vegetable oil in a deep fryer or deep saucepan 
to about 350 F. Add some of the
wings (do not overcrowd). Deep fry, turning, until golden 
brown and crisp, about 10
  3) Drain well on paper towels and repeat until all 
wings are cooked.
  4) Melt butter in small saucepan, add the louisiana 
hot pepper sauce and white vinegar.
Put hot chicken wings on to a warm serving platter. 
Pour butter mixture over all the
wings and serve immediately.
Serve with Blue Cheese Dressing.

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