| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken, Appetizers, Wrv | 8 | Servings | |
INGREDIENTS
| 4 | lb | Chicken wings; cut in thirds, discard tips |
| Freshly Ground Black Pepper | ||
| Salt; Opt | ||
| 4 | c | Vegetable Oil |
| 4 | tb | Butter or Margarine |
| 5 | tb | Tabasco |
| 1 | tb | White wine vinegar* |
INSTRUCTIONS
*(This ingredient is essential in my opinion. It gives it a tangy flavor) Sprinkle fresh pepper and salt on wings. Heat the oil to 400~. Add the chicken wings and cook until they're golden and crisp, stirring or shaking occassionally. When done, remove them to drain on paper towels and cook the remaining wings. Melt the butter, add the hot sauce and vinegar. Stir well and remove from the flame immediately. Place the chicken on a warm serving platter, pour the sauce on top and serve. NOTE-Instead of frying, you can put the wings on a broiler rack and broil. This will reduce the fat considerably. Serve with Blue Cheese Dressing and celery. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 13, 1997
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