Buffalo Wings

I have been making Buffalo Wings around the holidays for ages. When dad was alive, we made them together - over the years he morphed from baking the wings to a deep fryer method. In fact, the man of many gadgets actually had a 'wing maker'. While frying them does make them crispier - I prefer the baking as it holds more of the flavor.

Last night I had an appetizer extravaganza for one of my closest friends and her family and was surprised that everyone did not know how to make these. But how would they? Not everyone considers wings a Christmas tradition . . . So Anne, these wings are for you!!!

Ingredients:

• 2-3 lbs. of chicken wings
• 1 large bottle of Louisiana Hot Sauce
• 1 stick of butter
• 3 tablespoons of flour
• Garlic powder
• Cayenne Pepper
• Blue Cheese dressing
• Celery Sticks

Cut chicken wings into three parts at the joint - discard the wing tips (only use the meatier parts).

Arrange in a single layer in a large shallow glass baking pan, sprinkle with garlic powder and cayenne pepper. Place in 400 degree preheated oven and bake for about 45-50 minutes until wings are brown and skin begins to crisp.

In a medium saucepan, melt the stick of butter and add 3 tablespoons of flour to make a golden Rue. Once Rue is smooth, add the entire bottle of Louisiana hot sauce and bring to a boil. Sauce should be slightly thick.

Take the wings out of the oven and coat thoroughly with the Buffalo sauce - return to oven for another 15 minutes or so.

Once wings are done, serve with celery sticks and blue cheese dressing.

Simple but delicious appetizer or game day snack.

Happy Holidays to all and the best of New Years!