Categories: Appetizers, Poultry 
      Yield: 12 servings 
  
           Chicken wings                            Read below 
  
  The following was originally posted by G.SCHAEFFER GBGM64A. 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 served up here in Buffalo 
  are what they call "Grade A Grinders." Fresh wings that are very large and 
  meaty. Usually, you cannot get them in a frozen package, but can get them 
  from a poultry dealer.  Once you find them make sure they are absolutely 
  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 a much crispier product, 
  once deep fried. Next, use a deep fryer or a very heavy deep pot with a 
  thermometer and add the oil.  Peanut oil is very good, or a commercial 
  product such as can be found at a restaurant cash and carry called Mel Fry. 
  Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, 
  deep fry the dry wings 6-8 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" by the late and 
  dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the 
  deep fried wings in a large bowl and add the sauce mixture, shaking to coat 
  them. There are many good hot sauces to use; the one they use is either 
  Durkee Franks Red Hot Sauce or Wingers Original, again found in a 
  restaurant cash and carry. Celery sticks and chunky blue cheese dressing 
  (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins.