Buffalo Wings

All Jessica Simpson jokes aside, let's talk about buffalo wings. I found this recipe on MSNBC for Buffalo Wings by Ken Callahan. It looked simple enough (something we're all about here) and tasty. Then I scrolled down to the bleu cheese dressing and saw this: 2 tablespoons Chianti vinegar. I wanted to rip through the internet, punch Ken Callahan square in the solar plexus, shove his ass aside, and shout this from the Empire State: It's RED WINE Vingegar, OK PEOPLE!? Who has "Chianti" vinegar? Hmm? Who has access to something like that? Not the average home cook. No.

Let's face facts, Mr. Callahan. Even if there was a noticeable difference between regular red wine vinegar and Chianti vinegar, who cares? First off, you're only using 2 Tablespoons of it. Secondly, these are buffalo wings were cooking. Not Coq Au Vin. The taste of Texas Pete's hot sauce will drown out any possible beneficial flavor that "Chianti" vinegar could possible add.

So let's edit this recipe to reflect a more realistic dressing for our Buffalo Wings

Ingredients:

• 1/2 cup Texas Pete's hot sauce or any other type of slim-bottled hot sauce.
  
• 1/4 cup melted butter
  
• 1/2 teaspoon lemon juice
  
• 1 dozen whole chicken wings
  
• 1 gallon vegetable oil
  
• *** 1 bottle store-bought bleu cheese dressing

Mix together hot sauce, butter and lemon juice in a mixing bowl. Place oil in a stainless steel pot and heat to 350 degrees Fahrenheit. Gently place chicken wings in hot oil. Fry wings for 9 to 10 minutes until crispy and cooked through. Remove wings from oil and drain well. Toss in mixing bowl with the hot sauce and plate immediately.

[MIA Adds]Dip liberally into extremely cheap and easy-to-purchase bleu cheese dressing. See, now, wasn't that easier? And a lot more realistic? Buffalo wings are not a gourmet food.