Buffalo Wings

Sauce - makes enough for about 30 wings. Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted, then stir until everything is blended into the sauce. Remove from heat. Use about 30 chicken wings. Use completely defrosted wings. Cut off the tips. Use a deep fryer (or a pot deep enough to hold wings covered with oil). Use a candy thermometer to measure the temperature of the oil.. In the deep fryer, put in about a quart of peanut oil. Heat the peanut oil to 375 degrees F., and drop in half (15) of the wings, one at a time. Fry the wing for 12 to 15 minutes, then take them out. Place the other 15 wings in the deep fryer, then drain the hot, cooked wings for a few minutes. When all the wings are cooked, put the wings and the sauce in a container with a cover. Then vigorously shake the container until the wings are thoroughly coated. Serve with celery and blue cheese salad dressing.