MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot & Spicy Wings
Categories: Poultry, Appetisers, Herbs, Dairy
Yield: 10 Servings

12 Chicken wings (about 2
- pounds)
Oil for deep-fat frying
3 tb Butter
2 oz Bottle hot pepper sauce
1/2 c Dairy sour cream
1/4 c Mayonnaise or salad
- dressing
2 tb Snipped fresh basil
2 tb Snipped parsley
1 tb Milk
Fresh basil (opt)

Cut off and reserve tips of chicken wings for the stock
pot.

Cut wing at joints to make 24 pieces. Rinse pieces and pat
dry. Fry wing pieces, a few at a time, in deep hot oil
(375ºF/190ºC) for 8 to 10 minutes or until golden brown
and no longer pink. Drain on paper towels. Keep pieces
warm in a 300ºF/150ºC oven while frying remaining pieces.
Transfer wings to serving dish.

In a saucepan melt margarine or butter. Stir in hot pepper
sauce. Pour over wings, turning to coat.

For dipping sauce, in a small mixing bowl stir together
sour cream, mayonnaise or salad dressing, basil, parsley,
and milk. Serve wings with dipping sauce. Garnish with
fresh basil, if desired.

Makes 8 to 12 appetizer servings.

FROM THE TEST KITCHEN: Prepare dipping sauce; cover and
chill up to 24 hours.

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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