Chicken Wings – Appetizer Food Recipes

Recipe ingredients and directions:

(for about one dozen wings or 24 segments)

1/4 stick unsalted butter

1/4 cup red pepper sauce (Louisiana, RedHot, Texas Pete)

1 tbs barbeque sauce (or 1 tbs ketchup and 1/2 tsp liquid smoke)

1 tbs minced fresh garlic

2 tbs Tabasco

10 pickled tabasco peppers, finely minced with seeds

Make the sauce first, melt the margarine and add garlic into the

warm mixture. Do not heat the cayenne sauce as it tends to make

the sauce oversalty and greasy. Cool the margarine for a few

minutes and add ingredients. Mix well and let stand at room temp.

Frying is best, but if you like to bake instead, I suggest turning

often or suspending the wings above the cooking container to prevent

the skin of the chicken from sticking to the pan. If baking, bake

until done (it’s a no brainer). If frying, fry until wings float

and are crisp on the outside. Drain and dry wings well, put them

in a sealable container with the sauce, and shake gently, inverting

the container to coat. The top of the container will suck in as

the wings cool. Leave in the container, shaking several times,

until the lid of the container begins to return to normal. This

helps draw the sauce into the wing surface. Enjoy!

Category: Appetizers Recipes