| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish, Cyberealm |
4 |
Servings |
INGREDIENTS
| 24 |
x |
Chicken Wings (about 4 lbs) |
| 4 |
tb |
Butter |
| 5 |
tb |
Louisiana Hot Pepper Sauce |
| 1 |
tb |
White Vinegar |
INSTRUCTIONS
1) Cut off and discard the small tip of each wing. Cut the main wing bone
and second wing bone at the joint. Sprinkle with salt and pepper.
2) Heat vegetable oil in a deep fryer or deep saucepan to about 350 F. Add
some of the wings (do not overcrowd). Deep fry, turning, until golden
brown and crisp, about 10 minutes.
3) Drain well on paper towels and repeat until all wings are cooked.
4) Melt butter in small saucepan, add the louisiana hot pepper sauce and
white vinegar. Put hot chicken wings on to a warm serving platter. Pour
butter mixture over all the wings and serve immediately.
Note: Serve with various dressings and celery / carrot sticks. Suggested
dressings: Blue Cheese, Curry, Teriyaki.
Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120
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