Buffalo Chicken Wings - cooking recipe

Ingredients

2 1/2 lb. chicken wings (12 to 15)
1/2 c. Durkee red hot cayenne pepper sauce or more to taste
1/4 c. butter or margarine, melted
2 Tbsp. French's Worcestershire sauce

Preparation

Split wings at each joint and discard tips.
Wash well and pat dry.
Deep fry at 400\u00b0 for 12 minutes or until completely cooked and crispy.
Drain.
Combine Durkee red hot sauce, butter and Worcestershire sauce in bowl.
Toss wings in sauce to coat completely.
Serve with celery sticks and Blue cheese dressing.