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Ingredients
- 1/2 stick of Margarine (Not Butter)!
- 6 tbsp. Trappey’s Louisiana Hot Sauce
- 1/4 (or less) tbsp. White Vinegar (Depending on how much you want your sinuses cleared).
- 1/4 tsp. Cayenne Pepper
- 1/4 tsp. Red Pepper
- 1/4 tsp. Worcestershire Sauce
- 1/8 tsp. Celery Seed Powder
- 1/8 tsp. Garlic Salt
- Dash of Black Pepper
- 1 - 2 tbsp. Tobasco Sauce
- 1/4 jar of Nancee’s Chicken Wing Sauce HOT
- *If you want it Hotter...
- 1 tbsp. Yucatan Habanero Pepper Sauce
Preparation
Step 1
Start by melting the margarine first, then add ingredients as they follow. Heat on Medium Low until everything is good and simmered. The quantity may not seem like a lot, but it is good for about 24 - 30 chicken drummets and winglets. If you want more just double the ingredients. Fry the wings in oil... about 10 minutes or until they turn brown. Put the wings in a big Tupperware bowl right after cooking them, pour the sauce over the top of them, cover bowl with lid, shake well until all pieces are coated evenly. If you don’t like wingettes or drummettes, then make a big batch of sauce and grill with it.
Enjoy and don’t forget your Kleenex.