SEASONING MIX: (makes 2
-tablespoons plus 1 3/4
-teaspoons)
2 ts Salt
2 ts Paprika (mild; or Hungarian
-hot paprika)
1 ts Cayenne pepper
1 ts Onion powder
1 ts Garlic powder
3/4 ts White pepper

WINGS
1 1/4 Stick unsalted butter; in
-all
1 tb Plus
1 ts Tabasco sauce; in all
24 Chicken wings; tips removed,
-room temperature
2 c Vegetable oil
Blue cheese dressing #3 (see
-recipe)
Celery sticks (optional)

Thoroughly combine the seasoning mix ingredients in a small bowl.

Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a
small saucepan over low heat. Pour into a small shallow bowl or pie plate,
and let cool slightly.

Put the chicken wings into a large bowl and coat well with 2 tablespoons of
the seasoning mix. Add the butter/Tabasco mixture and work in well with
your hands until chicken is completely coated and seasonings are well
distributed. (Make sure the chicken wings are at room temperature;
otherwise, the seasoning mixture will congeal and youll have a mess of
gunk that wont stick well to the chicken.) Set aside to marinate (for up
to 30 minutes, covered) and heat the oil.

Heat the oil in a large heavy skillet over high heat until it is very hot.
Add the chicken wings, fitting in as many as there is room for in a single
layer. Fry until crisp and golden brown, about 8 to 12 minutes, turning
several times. Drain on paper towels. Repeat with the remaining wings.

Meanwhile, make a sauce to finish the wings by melting the remaining butter
and adding the remaining Tabasco and seasoning mix. Dip the cooked wings
into the finishing sauce and place on a serving platter. Serve with the
Blue Cheese Dressing and celery sticks, if desired. Yield: 8 servings

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