Rick Thompson
2 lbs. chicken wings (disjointed – discard the tips)
1/4 Lb. Margarine (do not use butter!)
8 Oz. “Frank’s” Hot Sauce (also labeled as Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
Oil for frying
1. Melt margarine in sauce pan until barely liquid.
Add hot sauce, mix, and put aside.
2. Deep fry wings until brown and crispy. Remove and drain on paper towels.
3. Put wings in a large bowl that has a cover. Pour sauce over all, cover, and shake to coat the wings.
Serve with celery sticks and Kraft Roka Blue Cheese Dressing.
Adjust the amount of hot sauce to your desire.
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