RAY’S ATOMIC WINGS

22.06.2008 | Author: Cook | Posted in Poultry
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RAY’S ATOMIC WINGS


Servings: 1
Ingredients: 

  • 3 lb To 4 lbs of chicken wings
    • 

  • - cut up, washed thoroughly
    • 

  • - wing tips removed
    • 

  • 1    Lg bottle Durkee hot sauce
    • 

  • 1    Cube butter
    • 

  • 2 tb Smoke hickory flavor
    • 

  • 1 tb Worcestershire sauce
    • 

  • 1 1/4 ts Horseradish
    • 

  • 1 1/4 ts Crushed garlic
    • 

  • 1/4 ts Salt
    • 

  • 1/4 ts Pepper, to taste
    • 

  • 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 Durkee sauce with melted butter, salt and 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 350 degrees for 45 to 60 minutes. Cover with foil when baking.





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