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Restaurant-Style Buffalo Chicken Wings
March 04, 2008

As a guy born and raised in Buffalo let me tell you that this recipe's name needs to be changed. This is NOT a 'Buffalo style" chicken wing. We do not bread our wings for a starter. Being territorial of our wings, let me just say that you should only use FRANKS RED HOT SAUCE and the ratio to the butter should be 1 stick to every 12 oz. Also the oil should be around 400 degrees. One thing that will keep your wings crispy is to not over-saturate them with sauce. Let them set and 'drip dry' for several minutes so the sauce can stick to the chicken instead of sliding off the oil then put them in a large bowl. Using a ladle give em one scoop full and then toss, coating evenly and adding small amounts of sauce to cover completely. You should not have a pool in the bottom when you're done.

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