Title: Buffalo Chicken Wings
Category: Chicken
Yield: 2 Servings

Ingredients:
5 lb Fresh large chicken wings
Peanut oil for frying
Durkee/French Hot Sauce
Wingers Original Recipe Hot
Melted Margarine
Celery Sticks
Chunky Blue Cheese Salad Dre

Directions:
Split the wings at the joint and remove the tips. Anchor Bar has barrels of tips they use in soup stock. Spread the wings out on a rack in a pan and refrigerate so they drain of moisture/blood.A minimum of 24 hours. This small step will help produce a 'crispier' final product. Heat deep fryerto 350-360 degrees. Fry wings in small batches until done-8-10 minutes, depending on the equipment. Drain of excess oil and immediately place in large bowl and coat with hot sauce & melted margarine. Serve with celery sticks and blue cheese.