Category: Chicken, Wings
Yield: 6 servings
20 Chicken wings -Sauce
6 oz Crystal's Louisiana's Hot 2 oz (1/2 stick) butter
Blue Cheese Dressing 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).
Goes very well with Alfredo Noodles.
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