INGREDIENTS

INSTRUCTIONS

METHOD 1 - CRISPY WINGS: Deep fry in 375 degree oil until skin is crisp
(about 7-8 minutes). While wings are cooking put 1 large bottle of barbecue
sauce in a sauce pan with 1 or 2 sticks of butter. Heat over low heat until
just simmering. Add cayenne and/or Tabasco Sauce to taste. Remove wings and
dry on paper towels. Put wings in the sauce, cover completely, drain
slightly and place on serving platter. If you're fixing them for the Little
League, skip the hot stuff; if they're for the Pro Bowl, *HEAT* em up!! <G>
EASIER METHOD - SOFT TENDER WINGS: If you don't like to deep fry and like
tender, rather than crispy wings, then combine everything in a baking dish
or large casserole or in the slow cooker and bake the wings for a
loooonnnggg time. I think the secret to getting the sauce thick and gooey
is baking the wings (uncovered) in the sauce at a low temp (around 300
degrees) for a couple of hours. ALSO, don't add too much cayenne or Tabasco
until the very end, otherwise, it seems that they just get spicier and
spicier! The first method will get you crispy wings, the second method,
melt-in-your-mouth-tender wings. Me ke aloha, Mary
NOTES : E hele mai oukou e ai!  (Come and eat!)
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
MarySpero@prodigy.com (MS MARY E SPERO) on 9 Se, p 1997

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