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Chicken Wings:

4 to 5 lb. chicken wings, cut
into three parts and washed
salt and pepper to taste

Thoroughly flour and fry in hot (sizzling) corn oil for
20 to 25 minutes until golden brown and crispy. (Oil should be
hot enough to start chicken frying upon contact and should be
deep enough to cover chicken. If not, chicken must be turned
to brown both sides.) Drain chicken on paper towel. Take four
or five pieces of chicken at a time and swish around in sauce
until completely covered. Place sauced parts into a foil-lined
pan and bake in 400 degrees oven for 15 minutes.

12 oz. bottle regular hot
sauce (not Tabasco sauce)
1/3 c. vinegar
1/2 stick butter or margarine,
1/3 c. honey (use less honey
if you desire hotter sauce
or more if you want it less
Mix above ingredients in saucepot and bring to boil.
Let simmer for 10 minutes. (Leftover sauce can be refrigerat-
ed.) Serves 6 persons. Recipe is easily increased depending on
the amount of chicken wings purchased.
Helpful Hints: Chicken wings can be separated for you
at your grocer and only the 2 largest pieces are used. Soft
fried chicken will be too soggy. Oil is hot enough when drops
of water sizzle upon contact. If too many pieces of chicken
are placed in when frying, chicken will cook too slowly and
become soggy.
Once you've tasted Zing Wings and let others sample, you
can easily prepare them on weekends for special occasions at
your price. It's up to you how often.

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