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2 1/2 lb. fresh chicken wings 1/2 cup Buffalo Tom's Gourmet Hot Sauce (More or less to taste) 1/2 stick butter or margarine 1 cube chicken bouillon -------------------
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Preparation Split wing at joint, (Buffalo Style) pat dry. Deep fry at 350° for 10-12 minutes, wings will float when done, cook longer for added crispiness. Or bake the wings at 425° for 45 minutes until completely cooked and crispy; drain. In a large bowl melt the butter add the bouillon and Buffalo Tom's Gourmet Hot Sauce, add cooked wing sections and toss until wings are completely covered. Serve with blue cheese and celery.
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