Michael Deary's buffalo wings
1/2 12-ounce can of Dr. Pepper (non diet)
1/2 12-ounce bottle of Budweiser
1 tablespoon Worcestershire sauce
1 tablespoon horseradish, cream style
12 ounces (one bottle) Frank's Red Hot
Buffalo Wing Sauce
1/2 tablespoon white wine vinegar
1/2 cube (4 tablespoons) butter
Garlic salt to taste
10-pound bag of frozen chicken wings
Vegetable oil, quantity variable
Marie's blue cheese dressing or
ranch dressing for dipping
Note: Cook time for the sauce overlaps cook time for the wings.
Place enough vegetable oil to submerge wings in fryer basket of electric fryer.
Place about 10 frozen wings at a time in fryer basket; fry for about 20 to 25 minutes, until browned.
While wings are cooking, heat sauce ingredients in a pan on low flame on stove; turn off heat.
When wings are browned, remove from fryer basket with tongs and place on paper towels to absorb excess oil.
Place wings in sauce and let sit for 1 to 2 minutes.
Remove wings and serve with celery sticks and salad dressing for dipping.