Garlic Chicken Wings Recipe

* separated at joints; tips discarded in a strong plastic bag. Heat a
large skillet with 2" of vegetable oil until hot. Shake wings in seasoned
flour and fry until golden brown and crisp on both sides. Remove wings,
drain on paper towels. When all wings are done, remove all but 2 Tblsp
oil, leaving the browned bits on he bottom of the skillet. Add 3 Tblsp
finely chopped garlic to the oil in the skillet and saute until soft, but
not browned. Add 3/4 cup dry, Fino sherry into the skillet and scrape up
the brown bits remaining. Add 1/2 cup chicken broth, stir and reduce the
sauce by 1/3. It will become a bit thicker. Adjust seasoning with salt and
pepper, return wings to sauce to heat briefly, coating with the sauce.

FIREY HOT CHICKEN WINGS

   2 1/2  pounds        Chicken wings -- separated
   5      tablespoons   Louisiana hot sauce
   2      tablespoons   Vegetable oil
   1      tablespoon    White vinegar
     1/4  teaspoon      Garlic powder

These screaming hot chicken wings are easy to prepare, and can be made
hot, hotter and scorching hot by adding more hot sauce. Enjoy these wings
with celery sticks and Cool Cucumber Dip to help extinguish any "fires."
NOTE:
The recipe actually calls for 3 to 5 Tbsp of Louisiana hot sauce. Use your
own discretion. Set oven to "broil" and place rack 6" from the element. In
a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic
powder. Place chicken wings on a broiling pan. Using a pastry brush, coat
the wings with the sauce mixture. Broil the wings for 7 minutes on one
side before turning them over and broiling for another 7 minutes. You can
also cook these wings over the BBQ.  Cook wings for the same amount of
time over medium high heat.  Be sure to preheat the BBQ and brush the
grill with oil to prevent sticking. Serves 2 - 4