🚀 go-pugleaf

In article <2vmnmk$30f@clarknet.clark.net>
arktech@clark.net (Jonathan Crawford @ ArkTech) writes:

> Okay, I'm a goober.  We just had a long, drawn-out discussion of
> the best wings in the area, during which someone posted what 
> sounded like an excellent recipe for wings (shaken in some mixture)
> which I _THOUGHT_ I'd saved.  Well, I hadn't, and the d*mned thing's
> expired.  Could someone please e-mail me that wonderful-sounding 
> recipe?  I'm having a party on the 23rd, and I think homemade wings
> would be the way to go...

Well, not sure if you are referring to my wing recipe, but here goes
anyway!  $^)

First, fry up about 12-15 wings in a *hot* deep fryer. The frozen wings
work well and usually cost about $1 per pound. Get nice and big ones!

In a sauce pan, put in about 2 cups of Louisiana red hot sauce
(Crystal's, Durkee, whatever). Add about 3-4 tablespoons (1/3-1/2
stick) margarine or butter, and 1/2 can of tomato paste. This is the
"basic" sauce. At this point, you can add stuff like: tabasco (for more
heat); ground red (cayenne) pepper; a packet of dry italian/herbal
salad dressing mix; brown sugar (1/2 cup?); honey; black pepper; brown
mustard; more red-hot sauce; ???  Simmer and stir until ingredients are
well-mixed. Don't boil it, and keeping the pan covered helps. 

When the wings are done (they should be slightly brown/crispy) drain
them and place them in a bowl or pitcher that has a cover. Add a good
splash of wing sauce, cover, and shake vigorously. Add more sauce as
needed. Serve 'em up with carrot/celery sticks and blue cheese
dressing!  Enjoy!!!  $^)



-- Dr. Moze  <Steve Marsh>       marsh@anvil.nrl.navy.mil