World Championship Hot Wings

Recipe by Tony Oliveira

1/2 gallon peanut oil
5 lbs. wings, disjointed
8 oz. Louisiana Brand 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 stick unsalted butter

In a large frying pot, preheat oil to 350º F. Rinse chicken wings in cold
water and let dry on paper towels. Once dry, fry 14-16 wings at a time for
approximately 15 minutes. To avoid overspill, be sure not to overfill pot with
wings. Once cooked to desired crispness, pull wings from oil and let sit
for 2 minutes.

Warm hot sauces and preserves over medium high heat until preserves have
liquefied. Add spices and mix well. Add butter and blend. In a large bowl,
ladle small amount of sauce over cooked crisp wings and toss well. Enjoy!

*If not available, increase amount of Louisiana Brand Wing Sauce to 12 oz.
 

Thanks Vernalisa