The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings are those that are very large and meaty. Usually you can get these type from a poultry dealer. They also must be fresh.

Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them much crispier, once deep fried.

Next, use as deep or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good. Heat the oil SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary.

A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings".

Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good sauces to use. Celery sticks and chunky blue cheese dressing and plenty of napkins are a must! Enjoy!