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Buffalo Wings

6 T unsalted butter
3-4 T Chinese chili paste with garlic
3-4 T apple cider vinegar
1 T ketchup
20 chicken wings

Disjoint wings and discard tips or save for soup stock. Rinse
chicken pieces and pat dry. Place in a single layer (not touching)
and broil at about 375 degrees, turning as necessary until crispy
and brown. As they finish cooking, transfer to a cookie sheet in
the lower portion of the oven to keep warm.

While the wings are cooking, melt the butter over low heat in a
large frying or other pan. Add the chili paste, vinegar, and
ketchup and stir well. Taste the sauce and add more chili paste
and/or vinegar to suit your taste. If it will be a while before
the wings are cooked, turn off the heat under the pan and re-heat
(stirring well) shortly before the wings are finished.

Once all the wings are cooked, transfer them a few at a time to
the pan with the sauce, turning them or spooning sauce over to
coat. Transfer coated wings to a serving bowl and continue to coat
the rest of the wings with sauce.

Serve at once with celery sticks and blue cheese or ranch dressing.

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