| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Louisiana hot sauce *, see |
|
|
note at bottom |
| 1/2 |
|
Stick butter or margarine |
| 1 |
t |
Cayenne red pepper |
| 1/2 |
t |
Black pepper |
| 3 |
|
Capfuls of lemon juice |
| 1/2 |
t |
Dijon mustard |
|
|
Crushed red pepper |
|
|
optional |
| 5 |
lb |
Wings, usually frozen |
|
|
Flour |
INSTRUCTIONS
Combine ingredients in a sauce pan=85.heat to bubbling. WINGS: First,
make sure the wings are thawed. Clean the wings ( i use hot water to
wash them, then rinse in cold). Coat the wings in flour. Deep fry
wings until they float, then place cooked wings in a bowl. Dump the
sauce onto the wings, turning them with a spoon so that they are
coated well. ( if you want you could also place the wings into a big
baggie and shake them to coat or also you could dip them in the sauce
in the saucepan.) Enjoy! They are wonderful with blue cheese dressing
and ranch dressing also. if you are unable to find Louisiana hot
sauce in your store then substitute for your favorite brand. I got
this recipe from a friend and this is the brand she recommended. I
have tried it with other brands and have found that my family and I
prefer this brand, too. My (Luanne's) PS... Crystals is a pretty good
substitute hot sauce, very inexpensive....Not too hot and a bit
vinegary.....and available even in SC....I first time I had it was in
the Bahamas... Posted to recipelu-digest Volume 01 Number 496 by
molony <molony@scsn.net> on Jan 11, 1998
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