posted by Ann 05-19-98 3:20 PM
Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY.
Totally Hot! The Ultimate Hot Pepper Cookbook.
Original Totally Hot Chicken Wings
4 to 5 Lb. Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 T butter or margarine (1/2 stick)
1 T white wine vinegar
5 T Louisiana-brand hot sauce or Tabasco sauce
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.
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.
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.
Place the chicken on a warm serving platter, pour the sauce on top,
and serve.