5   lb    Fresh large chicken wings                       
             Peanut oil for frying                       
             Durkee/French Hot Sauce                       
             Wingers Original Recipe Hot                       
             Melted Margarine                       
             Celery Sticks                       
             Chunky Blue Cheese Salad Dre


1. Split the wings at the joint and remove the tips. Anchor Bar has barrels of tips they use in soup stock.

2. Spread the wings out on a rack in a pan and refrigerate so they drain of moisture/blood. A minimum of 24 hours. This   small step will help produce a 'crispier' final product.

3 Heat deep fryer to 350-360 degrees.

4. Fry wings in small batches until done-8-10  minutes, depending on the equipment.

5 Drain of excess oil and immediately place in large bowl and coat with hot sauce & melted margarine.

6. Serve with celery sticks and blue cheese. NOTE:The amounts of Hot Sauce and Margarine are really to taste. Medium 'HEAT' Wings are approx. obtained by using 1 cup of Hot Sauce for the entire 5# and 1/2c. of melted margarine.

Experiment-some places do not use the melted marg. at all and just vary the  volume of hot sauce to get the taste they want.


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