Hot garlic wings

Yield: 1 Servings

Measure Ingredient
\N \N Wings, split at joints, tips discarded (or defrost frozen ones)
\N \N Corn meal
\N \N Farina
\N \N Wheat flour
\N \N Chile powder, if desired (I used a blend)
\N \N Franks Red Hot Sauce (NOT \"wing sauce\" I believe there is no substitute)
\N \N Your favorite vinegar based (non-fruit) homemade hab sauce (use commercial if you wish)
\N \N Freshly pressed garlic
\N \N Freshly ground black pepper
\N \N A bit of butter to smooth it out
\N \N Cider vinegar

Mix corn meal, farina, wheat flour, & chile powder (if desired) in a medium bowl. Dip wing pieces in vinegar (get 'em good) and roll around (thouroughly) in dry mixture. Immediately drop into deep fryer (I do this as I makes a difference, but I have a cheapo deep fryer) and fry until...well...until they're done. Stir them around carefully on occasion so they don't stick.

While wings are frying mix remaining ingredients in a saucepan and heat on medium, stirring until bubbly. Turn heat to lowest setting and cover.

Drain wings well (put on paper towels if you have a cheapo deep fryer with no basket). Using tongs, dip each wing thouroughly in the sauce (you can swish them around, but not for too long) and remove promptly. Place in an innocuous looking dish and serve immediately to unsuspecting friend or relatives (kidding!). Do serve immediately. Enjoy. Posted to CHILE-HEADS DIGEST V3 #318 by jag <grootj@...> on May 08, 1997

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