Buffalo Chicken Wings

Buffalo Chicken Wings
2 lbs. chicken wings (disjointed − discard the tips)
1/4 Lb. Margarine (do not use butter!)
8 Oz. "Frank's" Hot Sauce (also labeled as
Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
Oil for frying
1. Melt margarine in sauce pan until barely liquid.
Add hot sauce, mix, and put aside.
2. Deep fry wings until brown and crispy. Remove
and drain on paper towels.
3. Put wings in a large bowl that has a cover. Pour
sauce over all, cover, and shake to coat the wings.
Serve with celery sticks and Kraft Roka Blue Cheese
Dressing.
Adjust the amount of hot sauce to your desire.

As a former Buffalo Gal this is right on spot. FYI often times when large batches are done. An old fashion paper shopping bag is used to drain the wings go in the bag -shake shake shake. Do not leave very long in the bag and you end up with limp not crisp wings.

I love you cooking stuff