I DON"T HAVE THE TIME OR INGREDIENTS BUT IF I DID I WOULD DEFINATELY MAKE THESE FOR THE BIG GAME!
Buffalo Chicken Wings
2 lbs. chicken wings (disjointed − discard the tips)
1/4 Lb. Margarine (do not use butter!)
8 Oz. "Frank's" Hot Sauce (also labeled as
Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
Oil for frying
1. Melt margarine in sauce pan until barely liquid.
Add hot sauce, mix, and put aside.
2. Deep fry wings until brown and crispy. Remove
and drain on paper towels.
3. Put wings in a large bowl that has a cover. Pour
sauce over all, cover, and shake to coat the wings.
Serve with celery sticks and Kraft Roka Blue Cheese
Dressing.
Adjust the amount of hot sauce to your desire.
5 comments:
YUM!! Just go get some take out from "Winger's" & pretend you made them.
Mmmmm Mmmmm- My kind a Cookin'!
What big game? ohhh, you mean the one we play every year as a family? The ping-pong tournament right?
That might be OK for Ute fans, for for Cougar fans, we prefer:
WHOLE PIT-ROASTED PIG
Ingredients:
Whole young pig, dressed and shaved
Rock-lined pit dug ahead of time
Several rounded rocks from a stream, in 1 to 4 lb. weights (sun dry them for a week)
3 bushels or more of dry hard wood
Green corn stalks and leaves
Big tongs for handling rocks
Chicken wire or fencing--enough to encircle pig
2 baling hooks to carry roasted pig
12 clean burlap sacks
Canvas large enough to cover pit
Directions:
*Dig hole about 2 1/2' deep at center, with diameter of 5 1/2 to 8' depending on the size of the pig. Line with rocks.
*Stack wood on rocks, Indian-tepee style. Light fire. Place round rocks in fire where they will get most heat.
*While fire burns down, wet the burlap, and prepare pig. Rub inside of pig with salt and pepper, and garlic if desired. Place pig on chicken wire. Under legs, makes slits big enough to insert round rocks. When fire has burned down and rocks are very hot, use tongs to fill abdominal cavity and slits in legs with rocks. Tie front legs together, then back legs. Wrap pig in wire, fastening well (so it can be lifted).
*Completely cover ashes and rocks with corn stalks and leaves. Lower pig right onto leaves. Cover it generously on top and sides with more leaves.
*Place wet burlap over leaves(this will hold heat and steam).
*Cover with large canvas; shovel gravel over canvas to keep steam in.
*Cooking time starts now. For a 25lb. pig, allow about 2 hours; for 50 lb. pig, 2 1/2 hours; anything heavier, figure on at least 4 hours. If in doubt about doneness, leave pig in longer (because of steam, it wont burn).
*Remove gravel, canvas, burlap and leaves. Lift and carry wire-wrapped pig with hooks. Remove wire, feast to your hearts content, and let the spanking begin.
What was I thinking...your right JIm. SUNNI (I wonder if our firepit will work)
Why waste your time making them, if you would get your aces out here to see us and the church history sites, you could experience the most amazing mouth watering wings ever. And they are the original recipe. AKA Buffalo.
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