Cooking Instructions:
Heat shortening in your fryer to 350 degrees F. Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly. After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings. Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.
Parmesan Garlic
1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup Parmesan cheese, grated Spicy Garlic
1 Cup Frank’s cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce Medium Wing Sauce
1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper Hot Wing Sauce
1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
2 Teaspoons water
2 Teaspoons cornstarch Blazin’
5 lemon drop peppers (or other small hot pepper)
8 jalapenos (with seeds)
2-3 garlic cloves
2 cups white vinegar
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
fresh ground black pepper
salt Mango Habanero
2 cups Mango Nectar (found in your local grocery store)
Any habenero hot sauce. I recommend El Yucatan. The amount is up to you, depending on how spicy you like your wings.
1 Tbsp corn syrup. (sugar works too)
1/4 cup Frank’s cayenne pepper sauce
1/3 cup melted butter Asian Zing
2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha!)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder Carribean Jerk
Tablespoons margarine
2 Tablespoons minced onion (white and light green parts only)
1 Cup water
3/4 Cup ketchup
1/2 Cup plus 2 tablespoons dark brown sugar
1/4 Cup apple cider vinegar
2 Tablespoons white distilled vinegar
2 Tablespoons Frank’s cayenne pepper sauce
2 Teaspoons ground black pepper
2 Teaspoons Worcestershire sauce
2 Teaspoons lemon juice
1-1/2 Teaspoons cayenne pepper
1 Teaspoon dried parsley flakes
1 Teaspoon cornstarch
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/2 Teaspoon dried thyme
1/4 Teaspoon onion powder
1/8 Teaspoon ground clove
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon rubbed sage Source:epicportions.com
