Chicken Wings


3 lbs. chicken wings 6 T. Hot Sauce
1 Stick Butter
2 qts. cooking oil Lawry’s Seasoned Salt


WINGS: Cut whole wings at joints and discard tips. Sprinkle wings liberally with Lawry’s Seasoned Salt. Deep fry until golden brown and crispy. Drain on paper towels.

SAUCE: Combine melted butter and hot sauce in a large bowl, mix well. Add wings and coat evenly. This recipe is for mild wings-add extra hot sauce for more heat. Serve with blue cheese and celery.

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