Buffalo Wings

Here's how we do it...from a friend in Buffalo!

Wash and pat dry wings (split and tipped)
Prepare the sauce (this is good for about 5 lbs. more or less):

Combine in a skillet or saucepan:
1 stick (1/2 cup) butter, melted
1 (12-oz.) bottle Durkee Red Hot Sauce
1 small (4-oz.?) bottle Tabasco Sauce
a dash red wine vinegar...only a dash (maybe a tsp.)
Bring to a simmer; keep warm while frying the wings.

Deep fry wings for 20 minutes or so.
Combine wings with sauce and coat well.
Eat with bleu cheese dressing and celery sticks on the side.

You can make these ahead of time and just heat before serving...they are great!

Enjoy!