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(for about one dozen wings or 24 segments). Make the sauce first, 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 (it's a no brainer). 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. Enjoy!!