INGREDIENTS

INSTRUCTIONS

WINGS
Thoroughly combine the seasoning mix ingredients in a small bowl.
Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a
small saucepan over low heat. Pour into a small shallow bowl or pie  plate,
and let cool slightly.
Put the chicken wings into a large bowl and coat well with 2 tablespoons of
the seasoning mix. Add the butter/Tabasco mixture and  work  in  well  with
your  hands  until  chicken  is  completely  coated and seasonings are well
distributed.  (Make  sure  the  chicken  wings  are  at  room  temperature;
otherwise,  the  seasoning  mixture  will congeal and you'll have a mess of
gunk that won't stick well to the chicken.) Set aside to marinate  (for up
to 30 minutes, covered) and heat the oil.
Heat  the oil in a large heavy skillet over high heat until it is very hot.
Add the chicken wings, fitting in as many as there is room for in a  single
layer.  Fry  until  crisp  and golden brown, about 8 to 12 minutes, turning
several times. Drain on paper towels. Repeat with the remaining wings.
Meanwhile, make a sauce to finish the wings by melting the remaining butter
and adding the remaining Tabasco and seasoning mix. Dip  the  cooked  wings
into  the  finishing  sauce  and place on a serving platter. Serve with the
Blue Cheese Dressing and celery sticks, if desired. Yield: 8 servings
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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