Buffalo Chicken Wings
Ingredients:
2 Dozen Chicken Wings
8 oz. Panola Chicken Wing Sauce
Cooking Oil
Directions:
Cut small tips off wings and discard. Separate fore wing and small
drumstick, wash well and pat dry. Place directly in hot cooking
oil (wings may be breaded if desired). Fry wings until golden
brown. Remove wings from oil and shake well to remove excess
oil. Place in bowl and brush on Panola Chicken Wing Sauce until
wings are completely coated. Remove wings containing coating
and hot. Do not cool wings submerged in sauce.
• For Extra Hot Chicken Wings mix in 1 oz. of Panola Extra Hot Sauce
to mix prior to coating wings.
• For Extremely Hot Chicken Wings mix in 1 oz. of Panola Bat’s
Brew Hot Sauce.
