 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Chicken, Poultry, Wings] -> [Ray's atomic wings #2 Recipe] |
Ray's atomic wings #2
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Chicken, Poultry, Wings |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 3
| lbs | To 4 lbs of chicken wings | | | - cut up, washed thoroughly | | | - wing tips removed | | 1
| | Lg bottle Durkee hot sauce | | 1
| | Cube butter | | 2
| tbsp | Smoke hickory flavor | | 1
| tbsp | Worcestershire sauce | | 1 1/4
| tsp | Horseradish | | 1 1/4
| tsp | Crushed garlic | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper, to taste | | 3
| cup | Oil |
|
Procedures:
| 1 | After cutting up chicken and washing, make sure chicken is dried off before deep frying. | | 2 | Also, season the parts with a little season salt before deep frying. | | 3 | Fry chicken parts for about 10 minutes per batch or golden brown. | | 4 | After you"ve cooked all of them, dry off all oil from cooking. | | 5 | Sauce: mix the durkee sauce with melted butter, salt & pepper, worcestershire, smoke and crushed garlic in a saucepan until ingredients are mixed well; over low heat. | | 6 | Pull off stove and dip each chicken wing part in sauce and lay them in a casserole pan. | | 7 | Any left over sauce can be poured over wings. | | 8 | Bake in oven at 350 °F for 45 to 60 minutes. | | 9 | Cover with foil when baking. |
|
|
|
|
|
|
|
|
|
|
