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Chicken Wings

1/8 cup margarine
1/4 cup cayenne sauce
1 tbs barbecue sauce
1 tbs minced fresh garlic
2 tbs hot sauce
10 pickled Tabasco peppers, finely minced with seeds

Melt the margarine and add garlic into the warm mixture. Do not
heat the cayenne sauce as it tends to make the sauce oversalty and
greasy. Cool the margarine for a few minutes and add ingredients.
Mix well and let stand at room temp.

Frying is best, but if you like to bake instead, I suggest turning
often or suspending the wings above the cooking container to prevent
the skin of the chicken from sticking to the pan. If baking, bake
until done. If frying, fry until wings float and are crisp on the
outside. Drain and dry wings well, put them in a sealable container
with the sauce, and shake gently, inverting the container to coat.
The top of the container will "suck in" as the wings cool. Leave
in the container, shaking several times, until the lid of the
container begins to return to normal. This helps draw the sauce
into the wing surface.


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