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Buffalo Wings

2 lbs chicken wings
1/4 cup margarine (not butter)
1/2 cup Louisiana Hot Sauce

Heat cooking oil in a deep fryer to 375 F. Cut each wing into 3
pieces and discard the wingtips. Do not remove the skin from the
wings. Fry them for 12 - 15 minutes in small enough batches that
the oil temp won't drop below 325 F. My deep fryer will handle 2
lb at a time. I usually put the "drumettes" in first because they
take slightly longer to cook; then I add the other pieces after
the drumettes have cooked for about 1 minute. They're cooked when
the bubbles slow down and the wing pieces are all floating. Agitate
the pieces occasionally during frying so they don't stick together.

While the wings are frying, put the margarine and sauce in a small
saucepan or skillet and heat it on low. Bring the mixture to a
simmer, stirring occasionally.

When the wings are done, remove them from the oil and drain. Place
the wing pieces in a plastic bowl with a tight fitting lid (I use
a Tupperware container) and pour the hot sauce mixture over the
wing pieces. Put the lid on the plastic container and shake it
well, thoroughly coating the wing pieces with sauce.

Remove the wing pieces from the sauce, allowing excess sauce to
drain off of them. I use a pair of tongs and shake the excess
sauce off before putting them on a serving platter. They can be
eaten hot, cold, or room temperature.

Serves 2 - 4

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