Home-Made Hot Wings Recipe

   2 1/2  pounds        Chicken Wings (12 to 15)
   6      tablespoons   (3oz) Texas Pete Hot Sauce *
   4      tablespoons   (2oz) Butter or Margarine

* For REAL spicy wing, use Tabasco Sauce Cut wings at all joints. Discard
wing tips. Place the 24 to 30 pieces in absorbent paper towels to dry.
DEEP FRYER: 375ø 8-10 mins or until crispy.
OVEN: Spread wings in single layer on cookie sheet. Bake at 450ø for 25
mins.
Melt butter/margarine in sauce pan. Add hot sauce and stir well. Place
cooked wings in covered bowl. Pour sauce over wings. Place lid on bowl and
bowl. Place on plate covered with paper towel. Serve immediately.

        
HOGAN'S NUCLEAR CHICKEN WINGS

  24      each          Chicken Wings -- Separated
   2      tablespoons   Vegetable Oil
     1/4  teaspoon      Garlic Powder
   3      tablespoons   Habanero Sauce
   3      tablespoons   Tabasco Sauce
                        Ground Red Pepper to taste
   1      tablespoon    White Vinegar
     1/4  cup           Brown Sugar
   1      cup           Bleu Cheese Salad Dressing
                        Leaf Lettuce for platter

These chicken wings are quite easy to prepare. Adjust the amount of
Tabasco sauce and Habanero sauce to your own tastes.  I recommend though
that you just cool them by dipping them in the bleu cheese salad dressing
rather than decreasing the hot sauces.
 Preheat oven to 375øF.
In a medium sized mixing bowl combine vegetable oil, garlic powder,
Tabasco sauce, habanero sauce, vinegar and brown sugar.
Separate tips from wings.
Place tips and wings on cookie sheet(s).
 Using a pastry brush, coat the wings with the sauce mixture.
Sprinkle ground red pepper over wings and tips.
 Bake wings for 15 to 20 minutes or until browning has occurred.
Arrange wings on leaf lettuce and serve with your favorite beverage.
Dip wings in bleu cheese salad dressing for some cooling affect.
NOTE: These wings can also be cooked on the barbeque. Wings should be
grilled for the same amount of time over medium high heat coals.