Anchor Bar Hot Wings

1. 1

   Wash chicken wings in cold water, split them at the joint and remove the tips.

2. 2

   Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings.

3. 3

   * Next, use a deep-fryer or a very heavy deep pot with a thermometer and add the oil.

4. 4

   Peanut oil is very good, or a commercial product called Mel Fry, which can be found at a restaurant cash and carry.

5. 5

   Heat the oil up slowly to 365F.

6. 6

   Depending on the size of the fryer, deep-fry the dry wings 6 to 8 minutes in small batches, until thoroughly done and golden brown.

7. 7

   Hold the cooked wings in a warm oven if necessary.

8. 8

   Sauce: A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing.

9. 9

   The key here is to add just enough sauce to coat the wings.

10. 10

    The more sauce you add, the hotter they will be.

11. 11

    ** Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them.

12. 12

    ***

No additional tips available.