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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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For parties, I like to make these wings in advance and keep them warm in a slow cooker. The mild sauce is finger-licking good! Tracie Calkin, Casper, Wyoming Ingredients:
20 whole chicken wings (about 4 pounds) |
vegetable oil for deep-fat frying |
1/2 cup butter or margarine |
1-1/2 teaspoons brown sugar |
1 teaspoon lemon juice |
1 garlic clove, minced |
2 to 3 tablespoons louisiana hot sauce |
3 to 4 teaspoons hot pepper sauce |
celery and carrot sticks |
ranch or blue cheese salad dressing |
Directions:
1. Cut chicken wings into three sections; discard wing tips. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, until juices run clear. Drain on paper towels.
2. In a large skillet, melt butter. Stir in the brown sugar, lemon juice, garlic and hot sauce; bring just to a boil. Add chicken wings; turn to coat. Cook and turn for 5-10 minutes or until well coated. Serve with celery and carrot sticks and salad dressing for dipping. Yield: 10 servings.
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