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Buffalo Wings

1 quart vegetable oil, for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons unsalted butter
1 tablespoon white vinegar
5 tablespoons hot pepper sauce
Salt and pepper

Heat oil in a deep pot. Add wings and fry until crisp and brown, turning as necessary, until done, about 10 minutes. Remove wings from pot and drain on paper towels. Melt butter in a large skillet. Add vinegar and hot pepper sauce. Season with salt and pepper. Add wings to sauce, simmer, and stir to coat. The longer wings simmer, the spicier they will be. Serve hot. Garnish with chopped scallions

Makes 48
Westside Market

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