Ray's Atomic Wings

Course : Chicken Wings
Serves: 1
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3 pounds to 4 lbs of chicken wings -- cut up, washed wing tips removed
1 bottle Durkee hot sauce
1 pieces butter
2 tablespoons smoke hickory flavor
1 tablespoon Worcestershire sauce
1 1/4 teaspoons horseradish
1 1/4 teaspoons crushed garlic
1/4 teaspoon salt
1/4 teaspoon pepper -- to taste
3 cups oil

Preparation / Directions:

After cutting up chicken and washing, make sure chicken is dried off before deep frying. Also, season the parts with a little season salt before deep frying. Fry chicken parts for about 10 minutes per batch or golden brown. After you've cooked all of them, dry off all oil from cooking. SAUCE: Mix the Durkee sauce with melted butter, salt and pepper, Worcestershire, smoke and crushed garlic in a saucepan until ingredients are mixed well; over low heat. Pull off stove and dip each chicken wing part in sauce and lay them in a casserole pan. Any left over sauce can be poured over wings. Bake in oven at 350F for 45 to 60 minutes. Cover with foil when baking

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