| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 12 | Chicken wings; (about 2 lbs.) | |
| 1/2 | c | Margarine or butter; melted |
| 1 | Envelope Lipton® Recipe Secrets® savory herb with garlic soup mix | |
| 1 | ts | Cayenne pepper sauce; (optional)* |
INSTRUCTIONS
Cut tips off chicken wings (save tips for soup). Cut chicken wings in half at joint. Deep fry, bake or broil until golden brown and crunchy. In medium bowl, blend margarine, savory herb with garlic soup mix and pepper sauce. Add hot cooked chicken wings; toss until evenly coated. Serve, if desired, over greens with cut-up celery. *Use more or less according to taste desired. Taste Tested Recipe from The Lipton Kitchens Notes: 24 appetizers Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 19, 1998
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”