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2 1/2 lb. chicken wings (about
12 to 15 wings)
4 Tbsp. red hot sauce
1/4 c. butter or margarine,

No-Fry Method:

Split wings at each joint and discard tips. Place on
baking pan. Bake wings, uncovered at 325 degrees for 30 minutes.
Remove from pan and place in container. Combine hot sauce and
butter. Pour over chicken wings. Cover and marinate in the
refrigerator for at least 3 hours or overnight. Turn several
times. Before serving, broil wings 3 to 4 inches from heat for
5 minutes on each side, turning until brown and crisp and
brushing often with reserved marinade. Brush with any remain-
ing marinade.

Deep-Fry Method:
Split wings at each joint and discard tips. Deep fry at
400 degrees for 12 minutes or until completely cooked and crispy.
Drain. Combine hot sauce and butter. Toss wings in sauce to
coat completely.
From Better Homes and Gardens.

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