** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Fry up the chicken wings that have had the tips removed and cut in half at the joint in 1/4 cup of butter until golden brown.
2. Allow the wings to cool before frying a second time, yes they are fried a second time so if you are a calorie watcher you can stop now.
3. They can be fried the first time a day ahead.
4. Before frying the second time mix the Tabasco and Hot Pepper sauce with the melted butter.
5. Fry the wings a second time in the HOT butter until wings are heated.
6. You need to use enough Tabasco and Hot Pepper sauce to give the butter a reddish color.
7. Serve with chilled celery sticks and blue cheese dressing.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry allergies.
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