20 Chicken Wings
Flour
Peanut Oil
Blue Cheese Salad Dressing

The Sauce

I usually make this sauce a cup at a time and save for future use - 2/3 cup melted butter and 1/3 cup Louisiana hot sauce - mix well. In restaurants we would use an imitation product called whirl in place of the butter, but have not seen this product available in a retail package. I have used this sauce on shrimp, blackened grouper, beef and pork.

Preparation

Take whole fresh chicken wings and cut at the joint, giving you 2 pieces. Dredge in flour until fully covered and then place in plastic bag and refrigerate for 2 hours until coating becomes pasty (this makes the coating come out extra crispy). Fry in hot peanut oil (a wok works very nicely) and place on paper towel to absorb any excess oil. Then place in a Tupperware bowl, add sauce, put lid on container, and shake until well coated. Remove and place on serving dish with a side of blue cheese dressing.

These wings are so good your guests will want you to make them for their parties!

1/2 pound butter, softened

3/4 tablespoon lemon juice

Grated rind of 1/4 lemon

Preparation

1. Beat the butter until creamy, gradually beating in the lemon juice and rind. Serve with meat and fish.