| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Main dish, Cyberealm | 4 | Servings | |
INGREDIENTS
| 24 | x | Chicken Wings (about 4 lbs) |
| 4 | tb | Butter |
| 5 | tb | Louisiana Hot Pepper Sauce |
| 1 | tb | White Vinegar |
INSTRUCTIONS
1) Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at the joint. Sprinkle with salt and pepper. 2) Heat vegetable oil in a deep fryer or deep saucepan to about 350 F. Add some of the wings (do not overcrowd). Deep fry, turning, until golden brown and crisp, about 10 minutes. 3) Drain well on paper towels and repeat until all wings are cooked. 4) Melt butter in small saucepan, add the louisiana hot pepper sauce and white vinegar. Put hot chicken wings on to a warm serving platter. Pour butter mixture over all the wings and serve immediately. Note: Serve with various dressings and celery / carrot sticks. Suggested dressings: Blue Cheese, Curry, Teriyaki. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120
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