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Texas Wings




Source of Recipe


hotchili


List of Ingredients




3--4 lbs chicken wings (separated)
1 batch marinade (see ingred. below)
3/4 stick of unsalted butter (no margarine)
One bottle Louisiana hot sauce
* 2 Tbl. Cholula (Tex-Mex version of Tabasco)
3 minced serrano peppers (optional)
Peanut Oil

Marinade:
1 Tbl paprika
1 tsp. comino (cumin)
1 tsp. salt
2 tsp. black pepper
2 tsp. ground oregano
2 tsp. basil
2 tsp. + granulated garlic
1/2 lg. bottle Italian dressing (Seven Seas brand pref.)
2 tsp powdered cayenne pepper
2-3 tsp Cholula



Recipe



Cut wings into 3 sections with scissors. Discard the little wing tips.

Whisk all ingredients for a marinade in a bowl.

Put Wings in a large freezer bag. Pour marinade over the wings.
Shake to mix well. Put in refrigerator over night.

Next day:
Combine butter, hot sauce, cholula, oregano, basil, and minced serranos in a sauce pan.

Deep fry your wings (dripping with lovely spices) until they float and are slightly crisp. Let wings drip over paper towels for a moment then throw in a large
bowl and toss to coat with the butter-hot sauce.

Immediately serve with a huge dollop of Maries Blue Cheese dressing.