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March 01, 2019

Hi All!

There are tons of recipes floating around for hot wings or "Buffalo Style" wings and I know many a person who can't resist them. We took a trip to Buffalo-New York once and by the way, they just call them "wings" there and look at you funny when you order Buffalo Wings. Anyway, here's a recipe for these tasty SPICY CHICKEN WINGS that have lots of flavor rather than just the heat. Of course, it would not be complete with lots of good blue cheese dressing or ranch dressing and celery stalks on the side to cool off with.

And if you want to really cut back on the fried stuff but love having wings and other tasty favorites like fries and fish you can even do it the healthy way had on over to PulseTV and check out this cool new Copper King Air Fryer they really do work great!

Crispy AND Mouthwatering Food the Easy and Healthy Way Get Best Air Fryer

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6 tablespoons (3 ounces) Louisiana Hot Sauce
1/2 stick margarine (not butter!)
1 tablespoon white vinegar
1/8 teaspoon of celery seed
1/8-1/4 teaspoon Cayenne pepper
1/4 teaspoon red pepper
1/8 teaspoon of garlic salt
dash of black pepper
1/4 teaspoon of Worcestershire Sauce
1-2 teaspoon of Tabasco Sauce

Mix all the ingredients in a small sauce pan over low heat until
the margarine is completely melted. Stir occasionally. This makes
enough for about 30 "wingettes"

The Wings:
Fry the wings in a deep fryer set at 375 degrees F., using
vegetable or peanut oil. Frying 15 wings at a time for 12-15
minutes works good. Drain the wings for a few minutes then put
them in a bowl. After all the wings have been fried, pour the
sauce over them, cover the bowl, and shake to completely coat
the wings. They can be eaten now, or you can put them on a
baking sheet and bake them for a few minutes to get an extra-
crispy coating. Arrange on a large platter and serve with the
Blue Cheese dressing and celery sticks.

Categories: Chicken, Appetizers

~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~


You can use your favorite chicken parts in any recipe that calls for a s- to 3 1/2 pound cut up broiler-fryer chicken. Substitute 2 to 2 1/2 pounds bone-in breasts, thighs, drumsticks or winds. The cooking time may be longer if the parts are thicker and meatier than the parts called for in the recipe. Remember, although breasts, thighs and drumsticks may cost more per pound than a whole bird, they have a higher yield of edile meat. If a recipe calls for 2 whole chicken breasts (about 1 1/2 pounds), you can use 1 pound boneless, skinless chicken breast halves.