Buffalo Wings
4 lbs chicken wings
Flour for dredging
opt: cayenne, salt
4 T butter (or more to taste - more butter decreases spiciness)
1 cup Frank's hot sauce
opt: 1 T vinegar
Separate wings at joints, snip off wing tip. Dredge in flour (and optional cayenne or salt) and choose method of browning:
*deep fry in 2" oil, 10-12 minutes
*brown in skillet, 5 minutes each side
*bake at 425 for 35 minutes on sprayed sheet, turn once
*grill, until browned and crispy all over
Meanwhile, combine sauce ingredients, simmer until slightly thickened, Coat browned wings with sauce, bake 425 until crispy and hot.
Serve with celery sticks and blue cheese dressing