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Buffalo Wings

vegetable oil for frying
1/4 cup butter
1/4 cup Louisiana hot sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken pieces
Bleu cheese salad dressing
celery sticks

Heat oil in a deep fryer to 375 degrees. You want just enough oil
to cover the wings entirely -- an inch or so deep at least. Combine
the butter, hot sauce, ground pepper, and garlic powder in a small
saucepan over low heat. Heat until the butter is melted and the
ingredients are well blended. Combine the flour, paprika, cayenne
pepper, and salt in a small bowl. If the wings are frozen, be sure
to defrost and dry them. Put the wings into a large bowl and sprinkle
the flour mixture over them, coating each wing evenly. Put the
wings in the refrigerator for 60 to 90 minutes. (This will help
the breading to stick to the wings when fried.) Put all the wings
into the hot oil and fry them for 10 to 15 minutes or until some
parts of the wings begin to turn dark brown. Remove the wings from
the oil to a paper towel to drain. But don't let them sit too long,
because you want to serve the wings hot. Quickly put the wings into
a large bowl. Add the hot sauce and stir, coating all the wings
evenly. You could also use a large plastic container with a lid
for this. Put all the wings inside the container, add the sauce,
put on the lid, then shake. Serve with Bleu cheese dressing and
celery sticks on the side. Serves 2.

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