1988 Hot Wings

I remember the first time I tasted a buffalo wing. It was the summer before my Senior year in high school and my new boyfriend Kevin Wolz took me to Wings-N-Things in Casper, Wyoming. All it took was one bite. The spicy sauce of the wings and the creamy blue cheese dressing was pure magic to my taste buds. We visited there often over the next year and now whenever I eat a hot wing my thoughts always drift back to the summer of 1988.

These wings are just as good as those in a restuarant. They are also very economical. Wings go on sale at our local grocery store often. Make a big batch because I can guarantee there won't be any leftovers.

1988 Hot Wings

Oil for deep frying

1/4 cup butter

1/4 cup hot sauce

1 dash black pepper

1 dash garlic powder

1/2 cup all-purpose flour

1/4 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt

10 chicken wings

In a small bowl mix together the flour, paprika, cayene pepper and salt, Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. DON'T SKIP THIS OR THEY WON'T BE CRISPY AFTER FRYING!

Heat oil in a deep fryer or deep skillet to 375 degrees. The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Strir together and heat until butter is melted and mixutre is well blended. Remove form heat and reserve for serving.

Fry coated wings in hot oil for 10 to 15 minutes or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together and serve.