modified buffalo wings

Categories
Poultry
Yield
8 Servings
MeasureIngredient
2 tablespoons Butter (or margarine)
Bottle Lousiana hot sauce (I think this is an 8 oz bottle; I can't remember exactly)
Lime; juice of (or two to taste)
  Celery
  Blue cheese dressing (the chunky kind works best; I use Maries)

Put butter, hot sauce and lime into a sauce pan. Bring to a VERY slow boil then reduce the heat to low and simmer for 30 minutes. This will help to reduce the sauce a bit and it will take some of the heat out of the hot sauce. The lime add a little flavor and gives the sauce some body. The citrus increases the bite but the lime flavor really enhances the overall taste. The butter add a little flavor but it isn't enough to make the wings slip out of your hands.

Lightly flour the wings and deep fry (just make sure that the wings are crispy and FULLY cooked, no trips to the hospital please!!) Celery and bleu cheese dressing are a must... Buy extra so that your guests can nibble as they watch you deep fry the chicken.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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