Anchor Bar Hot Wings

• Chicken wings
• Peanut oil
• Mel Fry
• 1 part margarine
• 3 parts hot sauce

1. Wash chicken wings in cold water, split them at the joint and remove the tips.
2. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings.
3. * Next, use a deep-fryer or a very heavy deep pot with a thermometer and add the oil.
4. Peanut oil is very good, or a commercial product called Mel Fry, which can be found at a restaurant cash and carry.
5. Heat the oil up slowly to 365F.
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. Hold the cooked wings in a warm oven if necessary.
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. The key here is to add just enough sauce to coat the wings.
10. The more sauce you add, the hotter they will be.
11. ** Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them.
12. ***

chicken, peanut oil, fry, margarine, hot sauce

Taken from www.foodgeeks.com/recipes/4052 (may not work)