BUFFALO WINGS
(Prepared in an Almost Reverential Manner)
(Added December, 2004)

*** Recipe taken from “Fried Chicken – An American Story” (G.P. Putnam – New York)

• 24 chicken wings (about 4 lbs.), tips removed; remaining wings separated into wings & flats
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 2 tablespoons black pepper
• 1 tablespoon paprika (the hot kind, if you can find it)
• Peanut oil
• ¼ stick butter
• 1 clove garlic, minced
• ½ cup Louisiana brand hot sauce (or any viscous hot sauce)

-- Mix cornstarch, flour, pepper, and paprika in a paper bag.

-- Toss in wings 6 at a time and shake to coat evenly.

-- Pour oil in a deep and heavy pot to a depth of 3 inches. Heat oil to 350 degrees.

-- Fry the wings in batches of 6 to 8 or so until firm, about 8 minutes.

-- Remove browned wings from oil and place on wire rack to drain.

-- Place butter and garlic in metal bowl.

-- Pour in the hot sauce and heat over low heat until the butter melts & the sauce is combined.

-- Toss wings in the sauce to coat and remove wings with a skein.

-- Serve with celery sticks and a dressing of blue cheese mixed with sour cream, a bit of chopped garlic, and a splash of aromatic vinegar.

-- Serves 6 as an appetizer or 2 as a snack with beer.

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