Ingredients: ------------ Sauce: ------ 6 tbs(3/8 C.)of FRANK'S Louisiana Hot Sauce (now Durkee's) 1/2 stick of margarine (not butter!) *drop to 3TBS* 1 tblsp of white vinegar 1/8 tsp of celery seed 1/4 tsp of Cayenne pepper 1/4-1/2 tsp of red pepper 1/8 tsp of garlic salt dash of black pepper splash of Worcestershire Sauce 2 tsp of Tabasco Sauce 1/4 tsp powdered Chipotle pepper, or more Cayenne Instructions: ------------- Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. I've been experi- menting with adding corn starch or flour to thicken up the sauce. I haven't gotten this part down yet (it makes the sauce lumpy), but I can't make gravy well either. Maybe someone can help me with this. The sauce like I make it has a good kick to it, but if more sauce would stick to the wing, it'd be better. Also, I believe the oil in the butter is what's separating in the sauce and not remixing back in very well. That's why I've dropped to 3TBS. Also, if you heat it up a little more, it seems to bring out the fire in the peppers some more. This makes enough for about 20 "wingettes" The Wings: ---------- Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 20 wings at a time for 15-20 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating (although this doesn't work as well for me in practice... instead, eat them ASAP). Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and cold beer (Genee Cream Ale is traditional). Note: It is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. With modifications by james