Buffalo Chicken Wings
• 2 1/2 lb. fresh chicken wings (12-16 whole wings)
• 1/2 cup Anchor Bar Wing Sauce
If preferred, split wings at joint, pat dry. Deep fry at 350 degrees for 10-12 minutes, or bake at 425 degrees F. for 45 minutes until completely cooked and crispy; drain. Put in bowl, add sauce and toss until wings are completely covered. Serve with blue cheese and celery. For milder taste add margarine or butter.
