(Serves 2 - 4) Ingredients: ------------ 2 lb Chicken Wings
1/4 cup Margarine (not butter) 1/2 cup Durkee's Louisiana Hot
Sauce (used to be Frank's) Instructions: ------------- Heat cooking
oil in a deep fryer to 375 F. Cut each wing into 3 pieces and
discard the wingtips. Do not remove the skin from the wings.
Fry them for 12 - 15 minutes in small enough batches that the
oil temp won't drop below 325 F. My deep fryer will handle 2
lb at a time. I usually put the "drumettes" in first
because they take slightly longer to cook; then I add the other
pieces after the drumettes have cooked for about 1 minute. They're
cooked when the bubbles slow down and the wing pieces are all
floating. Agitate the pieces occasionally during frying so they
don't stick together. While the wings are frying, put the margarine
and sauce in a small saucepan or skillet and heat it on low.
Bring the mixture to a simmer, stirring occasionally. When the
wings are done, remove them from the oil and drain. Place the
wing pieces in a plastic bowl with a tight fitting lid (I use
a Tupperware container) and pour the hot sauce mixture over the
wing pieces. Put the lid on the plastic container and shake it
well, thoroughly coating the wing pieces with sauce. Remove the
wing pieces from the sauce, allowing excess sauce to drain off
of them. I use a pair of tongs and shake the excess sauce off
before putting them on a serving platter. They can be eaten hot,
cold, or room temperature.
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