Anchor Bar Buffalo Wings

Serves 7
Yield: 30

• 6 Tbsps Hot Sauce
• 4 Tbsps Margarine, not butter
• 1 Tbsp White Vinegar
• 1/8 Tsp Celery Seed
• 1/8 Tsp Cayenne
• 1/4 Tsp Red Pepper
• 1/8 Tsp Garlic Salt
• 1 Dash Black Pepper
• 1/4 Tsp Worcestershire Sauce
• 1 Tsp Tabasco
• 1/2 Lb Celery Sticks
• 1/2 Lb Carrot Sticks
• Blue Cheese Salad Dressing
• 30 Chicken Wings, Fried, separated
  

1. Make sure the wings are fresh, not frozen.
2. Wash them in cold water, split them at the joint and remove the tips.
3. This is the real key. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings.
4. Heat peanut oil or Melfry slowly to 365 F. Fry wings in small batches about 12 to 15 minutes.
5. Toss warm wings with sauce.
6. If using prepared sauce, use Durkey Frank's red hot sauce.