Agnieszka's Dowry
This recipe is published here with the gracious permission of Tonya Reiner.
I received email from Tonya that included the following:
"Great Stuff, but your recipe for chicken wings is a little tame and
bland. I made chicken wings in the Buffalo, NY area where the whole
concept originated and I thought you might want the real ingredients.
Now, my chicken wings recipe can make my lips go numb so this one's got to be GOOD!
Deep fry wings until crispy, not just until they float in oil. ( this isn't a sign of doneness in chicken) If you don't get the wings crispy, they won't stand up to the sauce and get soggy. Yuk! I usually timed them to 4-5 minutes in oil that was 400 degrees. Sauce: 1 stick of butter, melted and bubbly 1 T Garlic Powder 1 tsp red pepper (or to taste) Salt and pepper to taste 1/2 tsp onion powder 1 c Frank's Red Hot Sauce If extra hot is desired, add hot pepper flakes to taste Toss the crispy wings in the sauce for 1 minute, then drain. Serve with bleu cheese dressing.
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