| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Louisiana hot sauce *; (see note at bottom) |
| 1/2 |
|
Stick butter or margarine |
| 1 |
ts |
Cayenne red pepper |
| 1/2 |
ts |
Black pepper |
| 3 |
|
Capfuls of lemon juice |
| 1/2 |
ts |
Dijon mustard |
|
|
Crushed red pepper; (optional) |
| 5 |
lb |
Wings; (usually frozen) |
|
|
Flour |
INSTRUCTIONS
SAUCE
WINGS
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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