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Michael Deary's buffalo wings

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

Celery sticks

Marie's blue cheese dressing or

ranch dressing for dipping

Serves 30.

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.