2 & ½
lbs chicken wings (12-15 wings)
¼ Cup Durkee
RedHot Cayenne Pepper Sauce (or more to taste)
½ Cup (1
stick) butter or margarine, melted
Split wings
at each joint and discard tips, pat dry.
Deep fry at
400 degrees F for 12 minutes or until completely cooked and crispy, drain. (Or for equally crispy wings, bake on a rack
in a roasting pan at 425 degrees F for one hour, turn halfway thru cooking
time.)
Combine Hot
Sauce & butter.
Dip wings in
sauce to coat completely.
Serve with
celery & blue cheese dip.
Makes 24-30
individual pieces.
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