Buffalo Wings

Hot Wing Sauce

1 c. Frank’s cayenne pepper sauce
1/3 c. vegetable oil
1 tsp. granualated sugar
1 ½ tsp. cayenne pepper
½ tsp. garlic powder
½ tsp. Worcestershire sauce
1/8 tsp. coarse ground black pepper
1 egg yolk
2 tsp. water
2 tsp. cornstarch

1. Combine all ingredients except egg yolk, water and cornstarch for the sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from the heat and allow it to cool, uncovered for 10 min.
2. While the sauce cools, vigorously whisk egg yolk with 2 tsp. water in a medium bowl for about 2 min. or until color is a pale yellow. Whisk in cornstarch until dissolved.
3. Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick cramy emulsion that will prevent the oil from separating. Cover the sauce and chill it until its needed.

Makes 1 ½ cups.

Wings
20 chicken wing pieces
6 to 12 c. vegetable shortening

1. Heat shortening in your fryer to 350 degrees
2. Drop the wings into the shortening and fry for 10 to 12 minutes or until the wings are turning light brown. Remove wings to paper towels to drain for a minute.
3. Put the wings into a plastic container with a lid. Add ¼ c. to 1/3 c. of sauce to the container. Put the lid on and shake. Pour wings out onto a plate.

Original image: 'Mars Bar Buffalo Wings' http://www.flickr.com/photos/35034361412@N01/2466707152 by: Rick Audet