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Buffalo Wings

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

30 or so chicken wings

Mix all the ingredients in a small sauce pan over low heat until
the margarine is completely melted. Stir occasionally.

Separate wings into "wingettes", discarding the tips, but you can
buy bags of frozen cut up wings and defrost them.

Fry the wings in a deep fryer set at 375 degrees F., using vegetable
or peanut oil. Fry 15 wings at a time for 12-15 minutes.

Drain the wings for a few minutes then put them in a bowl. After
all the wings have been fried, pour the sauce over them, cover
the bowl, and shake to completely coat the wings.

They can be eaten now, but you can to put them on a baking sheet
and bake them for a few minutes to get an extra-crispy coating.

Serve with carrot and celery sticks, Bleu Cheese Dressing, and cold
beer.

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