July 29: National Chicken Wing Day & National Lasagna Day

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Title: Ray's Atomic Wings
Categories: Poultry, Snacks, Chilies, Condiments
Yield: 6 Servings

4 lb Chicken wings; disjointed,
- washed thoroughly, wing
- tip segments removed
12 oz Bottle Durkee/Frank's hot
- sauce
1/4 lb Butter
2 tb Smoke hickory flavor
1 tb Worcestershire sauce
1 1/4 ts Horseradish
1 1/4 ts Crushed garlic
1/4 ts (ea) Salt & pepper
3 c Oil

After cutting up chicken and washing, make sure
chicken is dried off before deep frying. Also, season
the parts with a little season salt before deep
frying. Fry chicken parts for about 10 minutes per
batch or golden brown. After you've cooked all of
them, dry off all oil from cooking.

SAUCE: Mix the hot sauce with melted butter, salt &
pepper, Worcestershire, smoke and crushed garlic in
a saucepan until ingredients are mixed well; over
low heat.

Pull off stove and dip each chicken wing part in
sauce and lay them in a casserole pan. Any left
over sauce can be poured over wings. Bake in oven
at 350ºF/175ºC for 45 to 60 minutes.

Cover with foil when baking.

From: http://www.recipesource.com

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