10:05 AM 2/26/98

In order not to be accused of quoting out of context, I'll type in the whole
little story ( the first item of one of those little columns  printed down the
left-hand column of the front page of a section).  The column is entitled
"buzz," and the by-line is Mary Kunz.  

"Media leak!  Mmmmm!

   Whoopee!  A former bartender at the Central Park Grill -- home of, for our
money, the most sublime wings in the city -- slipped us the formula for the
bar's wing sauce.  This makes an industrial-size supply, so unless you're Buzz
(we plan to douse this stuff on everything from shrimp to scrambled eggs)
you'll have to scale it down.  Call your friends and get out the big pot.  Here
goes:  1/3 cup onion powder, 3/4 cup garlic powder, 2 cups ketchup, 3 teaspoons
sugar, 2/3 cup vinegar, 2 teaspoons salt, 2 teaspoons pepper, 2 cups butter. 
Ahhhh!  Mmmmmm!  And remember, you didn't hear it from us."

(Yes, "ketchup," ugh, yeck, etc.!  Just like, "spaghetti sauce," ughhh!,
yechkkkk!, . etc.)

By the way, if I remember correctly, the "original recipe," that no
contemporaneous person would accept, called for 1/2 cup spaghetti sauce, 1/2
stick butter, and 4 tablespoons Ferrante's hot sauce (or to taste).  It noted
that if Ferrante's hot sauce is not available, use 1 tablespoon vinegar and 
tabasco to taste.

If the idea of ketchup isn't too disgusting (and I haven't made it yet, but I
will), I'd really recommend trying the spaghetti sauce version, as well.  You
just might be surprised.


Linda, Buffalo or Cortland, New York