Roxy15
All-Conference
Hot Chicken Wings:
3 lbs. Chicken Wings
1-1/2 Cups Hot Sauce
1-1/2 T. Cajun Spice
1/2 Tsp. Cayenne Pepper
3/4 T. Garlic Powder
Oil, For Frying
Buffalo Sauce, Recipe Follows
Thai Dipping Sauce, Recipe Follows
Combine Hot Sauce, and Cajun Spice, Pepper and Garlic Powder. Mix well and cover wings. Cover and let sit in the refrigerator for 24 hours. Fry wings in hot oil until crispy. Serve with dipping sauces.
Buffalo sauce:
8 T. Softened Butter
8 T. Hot Sauce
Combine Butter and Hot Sauce. Whisk until blended.
Thai Dipping Sauce:
1 cup Sweet Chili Sauce (available at Asian Markets or in Asian aisle of supermarket)
1 T. Soy Sauce
Mix Chili Sauce and Soy Sauce until well blended.
3 lbs. Chicken Wings
1-1/2 Cups Hot Sauce
1-1/2 T. Cajun Spice
1/2 Tsp. Cayenne Pepper
3/4 T. Garlic Powder
Oil, For Frying
Buffalo Sauce, Recipe Follows
Thai Dipping Sauce, Recipe Follows
Combine Hot Sauce, and Cajun Spice, Pepper and Garlic Powder. Mix well and cover wings. Cover and let sit in the refrigerator for 24 hours. Fry wings in hot oil until crispy. Serve with dipping sauces.
Buffalo sauce:
8 T. Softened Butter
8 T. Hot Sauce
Combine Butter and Hot Sauce. Whisk until blended.
Thai Dipping Sauce:
1 cup Sweet Chili Sauce (available at Asian Markets or in Asian aisle of supermarket)
1 T. Soy Sauce
Mix Chili Sauce and Soy Sauce until well blended.