Buffalo, NY Chicken Wings

My mom grew up in a suburb of Buffalo, NY. Some people think "buffalo wings" is just a clever play on words (ie. buffalo don't have wings), but actually, the recipe for these tangy, spicy little numbers originated in that area of our United States. These are easy, lip-smacking, messy morsels. The blue cheese and celery are a cooling factor. AUTHENTIC, baby.

3-4 lbs. frozen chicken wings, solution-free, washed

Heat oven to 400°. Oil a large edged cookie sheet, or 2 9 x 13 baking dishes. Add chicken to pans in single layer. Turn pieces to coat with oil. Bake for 50-60 minutes, until golden brown and crispy. *May also use deep fryer according to manufacturer's instructions.

Wing Sauce
1/4 c. water
5 T. ketchup
4 T. butter
3 T. cider vinegar or fresh lemon juice
1 T. mustard
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. cayenne pepper
1/4 tsp. garlic powder
1/8 tsp. pepper
2-5 dashes Tabasco

In a large pot over MED heat, whisk water, ketchup, butter, vinegar, mustard, salt, sugar, cayenne, garlic, and pepper. When thoroughly blended, taste and add Tabasco until desired heat is reached.
Add chicken pieces to sauce in pot. Place lid on pot and, holding lid in place, carefully shake pot to coat chicken. Serve immediately, or transfer to warming dish. Serve with BLUE CHEESE dressing and celery sticks.

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