Recipe By: Mike – Buffalo, New York
2 1/2 lb. fresh chicken wings
1/2 cup Buffalo Tom’s Gourmet Hot Sauce (More or less to taste)
1/2 stick butter or margarine
Split wing at joint, (Buffalo Style) pat dry. Deep fry at 350° for 10-12 minutes, wings will float when done, cook longer for added crispiness. Or bake the wings at 425° for 45 minutes until completely cooked and crispy. In a large bowl melt the butter, add the Buffalo Tom’s Gourmet Hot Sauce, add cooked wing sections and toss until wings are completely covered. Serve with blue cheese and celery & carrots.