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Buffalo Wings
Sauce - makes enough for about 30 wings

6 Tablespoons (3 oz.) Louisiana Hot Sauce
1/2 stick margarine
1 Tablespoon white vinegar
1/8 to 1/4 teaspoon of Cayenne pepper powder
1/4 teaspoon red pepper powder
1/8 teaspoon garlic salt
dash black pepper
1/4 teaspoon Worcestershire sauce
1 to 2 teaspoons Tabasco sauce

Mix all the ingredients in a small sauce pan over low heat until
the margarine is completely melted, then stir until everything is
blended into the sauce. Remove from heat.

Use about 30 chicken wings. Use completely defrosted wings. Cut
off the tips. Use a deep fryer (or a pot deep enough to hold wings
covered with oil). Use a candy thermometer to measure the temperature
of the oil.. In the deep fryer, put in about a quart of peanut
oil.

Heat the peanut oil to 375 degrees F., and drop in half (15) of
the wings, one at a time. Fry the wing for 12 to 15 minutes, then
take them out. Place the other 15 wings in the deep fryer, then
drain the hot, cooked wings for a few minutes.

When all the wings are cooked, put the wings and the sauce in a
container with a cover. Then vigorously shake the container until
the wings are thoroughly coated.

Serve with celery and blue cheese salad dressing.

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