WORLD CHAMPIONSHIP HOT WINGS
Recipe by Tony Oliveira
 

Ingredients:
1/2 gallon peanut oil
5 lbs. wings, disjointed
8 oz. Louisiana Brand Wing Sauce*
9 oz. Louisiana brand Roasted Garlic Hot Sauce*
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. ground black pepper
2 tbsp. Apricot preserves
1 1/2 stick unsalted butter
 

Preparation:

In a large frying pot, preheat oil to 350º F.  Rinse chicken wings in cold water and let dry on paper towels.  Once dry, fry 14-16 wings at a time for approximately 15 minutes.  To avoid overspill, be sure not to overfill pot with wings.  Once cooked to desired crispness, pull wings from oil and let sit for 2 minutes.

Warm hot sauces and preserves over medium high heat until preserves have liquefied.  Add spices and mix well.  Add butter and blend.  In a large bowl, ladle small amount of sauce over cooked crisp wings and toss well.  Enjoy!

*If not available, increase amount of Louisiana Brand Wing Sauce to 12 oz.