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Barbecue Wings

 Barbecue Wings
Growing up near Buffalo, New York, I was exposed to the famous Buffalo wing. In search of a version that would make the hot sauce my own, I created this recipe. These wings are spicy and sweet with a hint of celery. They always go fast at parties. –Sara Yarrington, Salem, New Hampshire
24 ServingsPrep/Total Time: 30 min.


  • Oil for deep-fat frying
  • 1 package (40 ounces) fresh or frozen chicken wingettes, thawed
  • 1/2 cup barbecue sauce
  • 1 tablespoon butter
  • 1 teaspoon celery seed
  • 1 teaspoon hot pepper sauce


  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • chicken wings, a few at a time, for 8 minutes or until golden brown
  • and juices run clear, turning occasionally. Drain on paper towels.
  • In a small microwave-safe bowl, combine the barbecue sauce, butter,
  • celery seed and hot pepper sauce. Cover and microwave on high for 1
  • minute or until heated through. Place the chicken wings in a large
  • bowl; add sauce and toss to coat. Yield: 6 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer