Chicken Wings

The popular version of chicken wings started in the Anchor Bar in Buffalo, New York. You know what else starts around Buffalo?

That's right, The Mosquito Song! (Available as a FREE e-book May 9th and 10th!) Available at that website named after large single-breasted women.

Wait, why are we talking about boobs? They have absolutely nothing to do with chicken wings.

1. Assuming you just bought a pack of chicken wings, and not a dozen chickens, you are going to want to separate the wings into their three parts. At one end is the "drumstick" part, the middle is the "wing" part, and the far end is the "nib".

2. Set the nibs aside for stock or toss them out. OR be like me and do the former, wait three months, then do the latter.

3. Flour the useful parts of the wings. Seasoning if fine, but not really necessary beyond salt and pepper. The flour is more to get the wings dry than to give them flavor.

4. Heat up the deep fat fryer to 375. If you don't have a deep fryer, I am told a dutch oven works well in a pinch. Don't have a dutch oven? You can use a deep frying pan, but be prepared for some greasy cleanup.

5. Cook the wings in relatively small batches for about 10-15 minutes. Set them on paper towels when done.

6. In a large bowl or casserole dish or whatever you have with a tight fitting lid, dump in a bunch of Frank's Red Hot.

7. Add a little melted margarine into the hot sauce. The more you add, the less spicy the wings will be.

8. Put the wings in the bowl.

9. Close the lid.

10. Shake.

Serve these with a bleu cheese dressing. One with chunks, but a mild flavor. Watering it down with mayonnaise isn't frowned upon.