| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter (or margarine) |
| 1 |
|
Bottle Lousiana hot sauce (I think this is an 8 oz bottle; I can't remember exactly) |
| 1 |
|
Lime; juice of (or two to taste) |
|
|
Celery |
|
|
Blue cheese dressing (the chunky kind works best; I use Maries) |
INSTRUCTIONS
Put butter, hot sauce and lime into a sauce pan. Bring to a VERY slow boil
then reduce the heat to low and simmer for 30 minutes. This will help to
reduce the sauce a bit and it will take some of the heat out of the hot
sauce. The lime add a little flavor and gives the sauce some body. The
citrus increases the bite but the lime flavor really enhances the overall
taste. The butter add a little flavor but it isn't enough to make the wings
slip out of your hands.
Lightly flour the wings and deep fry (just make sure that the wings are
crispy and FULLY cooked, no trips to the hospital please!!)
Celery and bleu cheese dressing are a must... Buy extra so that your
guests can nibble as they watch you deep fry the chicken.
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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