Dixon Jane's Rock and Roll Wings
List of Ingredients
2 pounds wings
1/4 cup Durkee Red Hot sauce
1 tablespoon vegetable oil
1 teaspoon butter
1 teaspoon cider vinegar
2 cloves fresh garlic
4 tablespoons Lee Kum Kee oyster sauce
Recipe
Deep fry the wings for 8 to 10 minutes, until crispy brown. While they are frying,
combine all remaining items into a large frying pan and set the pan on low. When the
wings are done, add them to the frying pan and set the heat on about 250F. Stir the
wings until all the sauce is absorbed.
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Blue Cheese Dip
1 large egg
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
salt
pepper
1 cup olive oil
4 tablespoons blue cheese
Blend all items except the oil and cheese in a food processor. With food processor
running, slowly add the oil. Add cheese and blend until smooth. You have to do the
dip. It really makes the wings. You will love it!
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Tips
There are a few tips that will make your wings real rock and roll wings, not just
regular hot wings:
1.Only use fresh, plump chicken wings. Make sure you trim off the gross piece after
the second joint. Also, cut off all that offensive fat and loose skin.
2.Don't overcook the wings in the deep frier- they lose all the moisture and won't
absorb the sauce.
3.You can't have too much Durkee hot sauce on the finished product (yum), but add it
after they are out of the frying pan. The wings get really salty if you add too much
while cooking.
4.Don't use powdered garlic - only the real thing will do. And make sure the garlics
are minced.
5.If you want Dixon Jane Drummer-rated hot wings, add some killer hot sauce after
they are cooked. We recommend Jamaican Dragon sauce or Trinidad hot sauce. If you
want some real ass-burners, and if you can get it, you need Doc's Special Jamaican
Hell Fire or Levys Jamaican Jerk Seasoning.
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