2 lb Chicken wings
1/4 c  Margarine (not butter)
1/2 c  Durkees Louisiana hot sauce
-(used to be Franks)

Heat cooking oil in a deep fryer to 375 F. Cut each wing into 3 pieces and
discard the wingtips. Do not remove the skin from the wings. Fry them for
12 dried Ancho chile 15 minutes in small enough batches that the
oil temp wont drop below 325 F. My deep fryer will handle 2 lb at a time.
I usually put the “drumettes” in first because they take slightly longer to
cook; then I add the other pieces after the drumettes have cooked for about
1 minute. Theyre cooked when the bubbles slow down and the wing pieces are
all floating. Agitate the pieces occasionally during frying so they dont
stick together.

While the wings are frying, put the margarine and sauce in a small saucepan
or skillet and heat it on low. Bring the mixture to a simmer, stirring
occasionally.

When the wings are done, remove them from the oil and drain. Place the wing
pieces in a plastic bowl with a tight fitting lid (I use a Tupperware
container) and pour the hot sauce mixture over the wing pieces. Put the lid
on the plastic container and shake it well, thoroughly coating the wing
pieces with sauce.

Remove the wing pieces from the sauce, allowing excess sauce to drain off
of them. I use a pair of tongs and shake the excess sauce off before
putting them on a serving platter. They can be eaten hot, cold, or room
temperature. Serves 2 – 4.

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