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[Offtopic]Ars... how do you store your oil? In the fryer, or elsewhere?[/Offtopic]
[Ontopic]
Many years ago (12 or so) I devised a very spicy buffalo wing recipe for a "chile pepper" party I attended. I posted it somewhere on the Internet, and other people found it and have reposted it, so I was able to Google for it. Here it is. It's spicier than generic recipes, but I love it.
Quote:
Cat's Heavily Modified Buffalo Wing Recipe -- With Credits to Ender Too
This recipe is loosely based on a couple of various recipes I have seen. Credit also goes to Ender Walsh, another brave experimenter. Feel free to add any spice or hot-ness you wish, it only makes 'em better! Have lots of cold beer on hand.
Ingredients
2 tbsp Louisiana Hot Sauce
1 tbsp Worstershire Sauce
1 tsp chili powder
1 tsp red pepper
1 tsp black pepper
1 clove garlic, minced
1 dozen chicken wings, split apart
Directions
Combine the first six ingredients in a saucepan. Start simmering the mixture only when wings are almost done. The amount of sauce should seem VERY small compared to the wings, so as to not make the wings "soupy".
Fry or bake the wings according to package directions. When they are done, and the sauce has been simmered, pour the sauce into a sealable container. Add the wings. Seal the container and shake it vigorously until all wings are coated. Serve immediately with celery sticks and bleu cheese.
[quote=diertac;6391491][Offtopic]Ars... how do you store your oil? In the fryer, or elsewhere?[/Offtopic]
I store it in my fryer, but I'm in the market for a container because I want to filter it. You can just about double the lifetime of your oil if you filter it really well, but that's a huge PITA. Something like this would be handy.
Alright.....Born and pretty much raised in Rochester NY (about an hour and a half from Buffalo) and we do wings well here..... this is how I was raised making wings....
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