From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Date: Wed, 8 Sep 1993 13:53:39 GMT
Here is the original recipe created by Ms. Teresa Bellissimo, owner of
the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from
Totally Hot! The Ultimate Hot Pepper Cookbook.
4 to 5 Lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar
1. Chop off the tip of each chicken wing, and discard it. Chop the wing
in half (cutting at the joint) to make 2 pieces. Grind on fresh black
pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they're golden and crisp,
stirring or shaking occasionally. When done, remove them to drain on
paper towels and cook the remaining wings.
3. Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
the flame immediately.
4. Place the chicken on a warm serving platter, pour the sauce on top, and
serve
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