|
|
|
24 chicken wings 4 c. oil 4 Tbsp. butter 2 to 5 Tbsp. hot sauce 1 Tbsp. white vinegar Discard small tip of each wing; split at large joint. Sprinkle with salt and pepper. Heat oil in large casserole or fryer. Add half of wings and cook, stirring occasionally. When brown and crispy (15 to 20 minutes), remove and drain well. Cook remaining wings. Melt butter in saucepan; add hot sauce and vinegar. Put wings on a warm platter; pour sauce on them (or put wings and sauce in a closed container and shake). Serve with celery sticks and Ranch (or Blue cheese) dressing for dipping. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |