Preparation:
Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half at joint. Deep fry, bake or broil until golden brown and crunchy.
In medium bowl, blend margarine, savory herb with garlic recipe soup mix and cayenne pepper sauce. Add more or less cayenne pepper to match your 'hot and spicy tolerance level.
Add chicken wings; toss until coated. Serve over greens with cut-up celery, if desired.
Makes 24 appetizers |
