Cooking Buffalo Style

Chicken wings are easy.
If you are looking for hot, crisp Buffalo-style chicken wings, followthese directions.
(This recipe yields 10 chicken wings or 20 pieces.)

Cut each winginto two pieces. One piece will be the drummette. Lightly dust each wingpiece with flour.

Do not use a batter! (This is just a lightly floured wing.) Lightly dusting the wingwith flour will help the sauce adhere better to the wing.

After the wing is lightly floured, drop the wings into hot oil in the deep fryer and fry for 10-15 minutes. The wings should appear a deep, golden brown.Then drain the wings.

When the wings are drained, put them in a bowl with 4 ounces of Rickey`s hot or mild sauce* and one-eighth teaspoon minced or chopped garlic. Cover and shake vigorously until each piece is well coated. Be careful, because if you're not, someone might mistake you for a tasty wing covered with this delicious sauce!

Put the wings on a plate, and serve them hot and crisp.

Quick Pick - 12oz. Rickey's Wing Sauce Your wings will be the HOTTEST in town!

*Use Rickey`s Hot Sauce if you like hot wings. If you prefer a milder version, use Rickey`s Chicken Wing Sauce.
*For a lower calorie version, bake the wings in the oven at 450 degrees until they are golden brown. (If you bake the wings, lightly sprinkle them with garlic powder. Do not coat them with flour.) You may also omit the garlic from the sauce.