| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 6 |
tb |
(3 oz.) Louisiana hot sauce |
| 1/2 |
|
Stick margarine (not butter!) (up to) |
| 1 |
tb |
White vinegar |
| 1/4 |
|
Jar (3-oz) Nancy's Chicken Wing sauce (medium) |
| 1/4 |
ts |
Worcestershire sauce (up to) |
| 2 |
ts |
Tabasco sauce |
| 1/8 |
ts |
Celery seed powder |
| 1/4 |
ts |
Red pepper (up to) |
| 1/4 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Garlic salt |
| 1 |
ds |
Black pepper |
INSTRUCTIONS
The Sauce: This makes enough for about 48 "wingettes": Mix all the
ingredients in a small sauce pan over low heat until the margarine is
completely melted. Stir occasionally.
The Wings: Fry the wings in a deep fryer set at 360 degrees F., using
vegetable oil. My outdoor cast iron kettle type deep fryer w/1 gallon of
oil will do 24 wingettes in 8 minutes. 30 in 10 minutes. Hotter oil for 8
minutes= crispier. Hotter oil for 10 minutes = crispier and dry inside.
Your mileage may vary! With the basket and cooking thermometer in the hot
oil, @360 degrees I drop in one wing at a time. If the count stops at 24 I
then set the timer for 8 minutes. Every couple minutes toss the basket
contents to redistribute. The above method of loading the basket eliminates
the wings from sticking to the basket. IMHO
Drain the wings for a minute then put them in a bowl. Pour the sauce over
them, cover the bowl, and shake to completely coat the wings. Watch how
they do it at Hooters!
Serve with carrot and celery sticks, Marie's Blue Cheese Dressing, and cold
beer.
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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