5 lb Fresh large chicken wings
Peanut oil for frying
Durkee/French Hot Sauce
Wingers Original Recipe Hot
Melted Margarine
Celery Sticks
Chunky Blue Cheese Salad Dressing

1. Split the wings at the joint and remove the tips. Anchor Bar has barrels of tips they use in soup stock.

2. Spread the wings out on a rack in a pan and refrigerate so they drain of moisture/blood. A minimum of 24 hours. This small step will help produce a 'crispier' final product.

3 Heat deep fryer to 350-360 degrees.

4. Fry wings in small batches until done-8-10 minutes, depending on the equipment.

5 Drain of excess oil and immediately place in large bowl and coat with hot sauce & melted margarine.

6. Serve with celery sticks and blue cheese.

The amounts of Hot Sauce and Margarine are really to taste. Medium 'HEAT' Wings are approx. obtained by using 1 cup of Hot Sauce for the entire 5# and 1/2c. of melted margarine.

Experiment-some places do not use the melted margarine at all, they just adjust the volume of hot sauce to get the taste they want.