The Sauce: ---------- 1 bottle (8 oz.) Durkee Red Hot Sauce
(trust me!) 2 tblsp butter or margarine 1 tblsp garlic wine vinegar
1 tblsp honey 1 tblsp lemon juice (some folks even add cayenne
pepper and tobasco sauce use your own judgement. I think it's
got enough muscle) Note: ----- Measurements are not critical.
The vinegar makes it aromatic. The lemon gives it tang. The red
hot gives it bang. The honey softens the blow. Instructions:
------------- Put all the ingredients in a sauce pan and simmer
on low until it is all melted/mixed well. When you first taste
it, it's kind 'nasty'. It seems to mellow while your deep frying
the chicken. Keep warm while doing the chicken. 2 or 3 packages
chicken wing 'drumettes' (or cut whole wings into pieces do not
use the wing tip!) Deep fry the chicken in peanut oil at 350
deg. In a wok when the 'wingettes' are golden brown and floating,
they are done. (When you first put them in the oil they sink).
Drain the batches on paper towels in a warm oven. Broiling will
not create the 'right' texture - they should be brown and crispy
When all the chicken is done put them in a large bowl and pour
the sauce on them. Toss the chicken to coat all the pieces.
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