Traditional Chicken Wings: Made from Tiny Buffaloes

Remove the tips from the wings and reserve for stock. Cut the joint between the drumette and the flat portion of the wings. Pat wings dry with paper towels.

Heat 3 inches of oil in a sauce pan to 375F.

Meanwhile, combine hot sauce, butter, and vinegar in a small sauce pan and heat over low heat until butter melts. Taste. You can reduce the heat by adding more butter or some water or increase the heat by adding more hot sauce.

Fry the wings in two or three batches for 12 to 15 minutes per batch, giving the oil time to reheat before each batch.

Toss wings in a bowl with sauce.

Serve with blue cheese dressing and celery sticks on the side as an appetizer. For a main dish I do an iceberg wedge salad with blue cheese .

This recipe isn't real spicy, for more heat I add several shots of Tabasco sauce.

Note: You can prep the wings and make the sauce in advance. Rewarm the sauce before tossing with the wings.