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Buffalo Chicken Wings
From New New York Times Cookbook, by Craig Claiborne

This curiously compelling dish was first served in a bar in Buffalo and almost overnight gained nationwide popularity. The chicken is served with celery sticks, which are dipped in blue cheese dressing, to counteract the spiciness of the hot sauce.

Ingredients:

4 pounds chicken wings
Salt and freshly ground pepper to taste
Oil for deep frying
4 tablespoons butter
3 to 5 tablespoons bottled red hot sauce
1 tablespoon white wine vinegar
2 1/2 cups blue cheese dressing
Celery sticks

Instructions:

1. Discard the wing tips and cut the chicken wings into 2 pieces at the joint. Sprinkle with salt and pepper.

2. Heat the oil in a wok or deep fryer to 375F (190C). Add half of the wings and cook, stirring occasionally, about 10 minutes, until crisp and golden. Remove with a slotted spoon and drain well. Repeat with the remaining wings.

3. Melt the butter and add hot sauce to taste and the vinegar. Pour over the chicken wings and serve with blue cheese dressing and celery sticks.

Yield: 6 servings

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