1 lb butter
8 oz jamaican jerk spice
1/2 oz tobasco sauce
8 oz tomato juice
8 oz unbleached flour
5 lb chicken wings; or drumettes, fresh not f
1 oil for frying
Jamaican jerk spice may be found in specialty food stores.
Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice, Tobasco sauce, and tomato juice. Blend well and set aside. Rinse the wings under cold running water and pat dry with paper towels. Dust the wing with the flour and deep fry in a heavy pot or skillet in about 2-inches of hot oil until done. Place the cooked wings in the sauce mixture and allow to marinate just a few minutes. Drain off any excess liquid. Serve immediately.
Makes 40 to 50 Wings
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