Buffalo fire flings
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | each | Bag (2-1/2 lbs.) |
| ½ | each | Bag WingFlings |
| ½ | cup | Margarine 3/4 cup Frank's |
| Louisiana Hot Sauce* | ||
| 2 | packs | (6 oz. ea.) |
| Dry Italian Salad | ||
| Dressing mix | ||
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Dry basil |
| Full Bag (5 lbs) | ||
| 1 | each | Bag WingFlings |
| 1 | cup | Margarine |
| 1½ | cup | Frank's |
| Louisiana Hot Sauce* | ||
| 4 | packs | (6 oz. ea.) |
| Dry Italian Salad | ||
| Dressing mix | ||
| ¼ | cup | Lemon juice |
| 1 | teaspoon | Dry basil |
Directions
Fry unbreaded WingFlings. Preheat oil to 350. Fry (15) wings for 10 to 12 minutes. Fry smaller amounts in mini-fryer. (Thawed, WingFlings will cook in 7 to 9 minutes.) Melt margarine and stir in remaining ingredients. Coat cooked WingFlings with sauce and bake 10 minutes with sauce and bake 10 minutes in oven at 350. Serve with Bleu Cheese dressing, celery sticks, and carrot sticks. * May substitute another pepper sauce.
Submitted By EARL SHELSBY On 11-07-94