Copyright 2002 Blacks Culinary

Preheat Fryer to 350* Note: I prefer a “Naked Wing” when making the classic buffalo wings recipe in this book electing to stray from proper cooking technique and frying the wing until it is technically overdone. This gives it a certain texture that made the wings at Joe’s stand out. For “Dusted” Wings Using the natural water in fresh or thawed (not frozen) wings as the liquid to hold the flour will result in what appears to  be a traditional naked wing (the favorite of wing enthusiasts) but will have the crunch and sauce holding capabilities of  a breaded wing. Lightly coat the wings with the flour and place on rack for 10 minutes. This will allow the flour to absorb the moisture.  After 10 minutes you may re-dredge in the flour if you prefer a more breaded wing. Fry in Peanut oil at in 350* till the temp has exceeded 160* (I like them overcooked and crispy) , toss with  favorite sauce (see below), and serve with Blue Cheese Dressing and Celery (or carrots) For Sauce:  Melt butter in sauce pan over med-low heat, add remaining ingredients. Heat through and add to bowl. You may alter the heat be reducing the amount of Frank’s and increasing the amount of butter.

Buffalo Wing Sauce ½ Cups Franks Red Hot ¼ Cup Crystal Hot Sauce ½ - 1 Stick of Butter (as preferred to taste) 1 Tbsp White Vinegar 1-2 tsp. Worcestershire Sauce (to taste) 1-2 tsp. Ketchup (to taste)