Yield: 4 Servings
|2 pounds||Chicken wings|
|¼ cup||Margarine (not butter)|
|½ cup||Durkee's Louisiana hot sauce (used to be Frank's)|
Heat cooking oil in a deep fryer to 375 F. Cut each wing into 3 pieces and discard the wingtips. Do not remove the skin from the wings. Fry them for 12 dried Ancho chile 15 minutes in small enough batches that the oil temp won't drop below 325 F. My deep fryer will handle 2 lb at a time.
I usually put the "drumettes" in first because they take slightly longer to cook; then I add the other pieces after the drumettes have cooked for about 1 minute. They're cooked when the bubbles slow down and the wing pieces are all floating. Agitate the pieces occasionally during frying so they don't stick together.
While the wings are frying, put the margarine and sauce in a small saucepan or skillet and heat it on low. Bring the mixture to a simmer, stirring occasionally.
When the wings are done, remove them from the oil and drain. Place the wing pieces in a plastic bowl with a tight fitting lid (I use a Tupperware container) and pour the hot sauce mixture over the wing pieces. Put the lid on the plastic container and shake it well, thoroughly coating the wing pieces with sauce.
Remove the wing pieces from the sauce, allowing excess sauce to drain off of them. I use a pair of tongs and shake the excess sauce off before putting them on a serving platter. They can be eaten hot, cold, or room temperature. Serves 2 - 4.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .