Buffalo Wings
½ lb. Unsalted butter (must
be unsalted or you’ll be sorry- way too salty)
1 ½ cups Durkee’s Hot Sauce (Frank’s will work as well)
50 Large Chicken Wings cut
into 2 pieces (discard tips)
Heat butter and hot sauce in
steamer of on stovetop. After deep
frying (12-14 minutes if frozen, or 8 minutes if thawed), ladle the sauce
mixture over them, swirling until all wings are covered. Serve hot.
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