20 chicken wings
6 oz crystal's louisiana's hot sauce
2 oz (1/2 stick) butter blue cheese dres; sing celery sticks
Cut chicken wings into three sections at joints. Put the tips into your stock pot or throw away. Blot the other sections on paper towels to dry. Deep fry in hot peanut oil (375) until crisp, remove and drain on rack.
After all of the wings are fried and drained, melt the butter in large frying pan and stir in hot sauce.
After sauce is well blended, add the cooked wings and toss to cover well.
Serve with blue cheese dressing for dipping, and celery sticks to cleanse palet (because these things are HOT).
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