• Bangalore Buffalo Chicken Wings


    24 chicken wings
    1.5 – 2 liters vegetable oil for deep frying
    4 tablespoons butter
    1 tablespoon distilled white vinegar
    5 tablespoons hot pepper sauce
    salt and pepper to taste
    Original recipe yield: 24 servings.



    1. In a large heavy bottom frying pan or deep fryer, deep fry chicken wings in oil until done, about 10 minutes. Remove chicken and oil from pan/fryer, drain oil and reserve chicken.
    2. Melt butter/margarine in pan, and then add vinegar and hot sauce. Season  with salt and pepper to taste. Stir all together. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.