These wings have a slight spice with the tang and texture of fire roasted poblano peppers. It makes for a great flavor on wings, but also works on grilled chicken and sandwiches as well!

Peanut oil
5 Pound Chicken wings
1 Poblano Pepper
2 Cup Franks Red Hot Sauce
1/2 Cup Parkay Margarine
1 Tablespoon Dry Parsley Flakes
1 Tablespoon Dried Minced Onions
1 Teaspoon Granulated garlic
1 Teaspoon Ground Sage

For the wings:

Place 5 lbs. of chicken wings in a 350 degree deep fat fryer

Cook for 10 minutes, or until the chicken wings have reached a 165 degree internal temperature

Remove from oil and shake well
For the sauce:

Mince or blend Poblano Pepper and place in a sauce pan over medium heat

Allow pepper to soften, stirring frequently

Add remaining ingredients to the pan

Allow sauce to simmer for 10 minutes, stirring occasionally

Pour over freshly cooked wings