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Buffalo-Style Chicken Wings

12 chicken wings (about 2 lbs)
1/2 cup all purpose flour
2 tablespoons butter or margarine
1/4 cup sliced green onions
1 medium clove garlic, finely chopped
1 cup (8 ounces) red French Dressing
1 teaspoon thyme leaves
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon hot pepper sauce

First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce.
Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce.
Third Alarm Chicken Wings: Add 2 teaspoons of Hot pepper sauce.

In deep-fat fryer or large heavy skillet, heat oil to 375 degrees.
Cut tips off chicken wings (save tips for soup.) Halve chicken
wings at joint. Lightly coat chicken with flour, then carefully
drop chicken, a few at a time into hot oil. Fry, turning occasionally,
15 minutes or until golden brown. Drain on paper towels. Meanwhile,
in large skillet, melt butter and cook green onions with garlic
over medium heat, stirring occasionally, 3 minutes or until onions
are tender. Remove from heat and stir in sweet n' spicy French
dressing, thyme, oregano, cumin, and hot pepper sauce. Add chicken
and toss to coat. Serve with chunky blue cheese dressing and celery


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