Update my dinner status, I'm making this tonight.
32 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 24 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heres an easy version of the tangy chicken wings that have captivated people all over the country. To make them hotter, just use more Tabasco sauce. Serve these with plenty of napkins. ~------------------------------------------------------ ~----------------- In a bowl, beat together all of the dip ingredients until blended. Set aside. Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350oF on a deep-frying thermometer. Fry the wings. a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels. In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery sticks. From: Tha Tabasco Cookbook. Typed by Syd Bigger. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
