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Terlingua 2004 World Championship Hot Wings

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Ingredients

• 1/2 gallon  Peanut Oil
• 5 lbs  Wings, disjointed
• 8 ozs  Louisiana Wildly Wicked 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 sticks  Butter, unsalted

Directions

1. In a large frying pot, preheat oil to 350 degrees F.
2. Rinse chicken wings in cold water and let dry on paper towels.
3. Once dry, fry 14-16 wings at a time for appx. 15 minutes.
4. Top avoid overspill, be sure not to overfill pot with wings.
5. Once cooked to desired crispness, pull wings from oil and let sit for 2 minutes.
6. Warm hot sauces and preserves over medium high heat until preserves have liquefied.
7. Add spices and mix well.
8. Add butter and blend.
9. In a large bowl, ladle small amount of sauce over cooked crisp wings and toss well.
10. Enjoy! If not available, increase amount of Louisiana Brand Wing Sauce to 12 oz.

Yield: 8-10 servings
Preptime: 15 minutes
Cook time: 10 minutes