Anchor Bar Buffalo Wings

Serves 7

Yield: 30

• 6 Tablespoons Durkey Frank's Original Buffalo Wing Hot Sauce *
  
• 4 Tablespoons Margarine, not butter
• 1 Tablespoon White Vinegar
• 1/8 teaspoon Celery Seed
• 1/8 teaspoon Cayenne
• 1/4 teaspoon Red Pepper
• 1/8 teaspoon Garlic Salt
• 1 Dash Black Pepper
• 1/4 teaspoon Worcestershire Sauce
• 1 teaspoon Tabasco
• 1/2 pound Celery Sticks
• 1/2 pound Carrot Sticks
• Blue Cheese Salad Dressing
• 30 Chicken Wings, separated and fried
  

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.

*RESOURCES:
Durkey Frank's Original Buffalo Wing Hot Sauce - FoodieAffair.com