• 3 pkt chicken wing 'drumettes'
• 1 bot (8 ounce.) Durkee Red Warm Sauce (trust me!)
• 2 Tbsp. butter or possibly margarine
• 1 Tbsp. garlic wine vinegar
• 1 Tbsp. honey
• 1 Tbsp. lemon juice

Directions

1. Some folks even add in cayenne pepper and tobasco sauce use your own judgement. I think it's got sufficient muscle)
2. Note:Measurements are not critical.
3. The vinegar makes it aromatic.
4. The lemon gives it tang.
5. The red warm gives it bang.
6. The honey softens the blow.
7. Put all the ingredients in a sauce pan and simmer on low till it is all melted/mixed well. When you first taste it, it's kind 'nasty'. It seems to mellow while your deep frying the chicken. Keep hot while doing the chicken.
8. 2 or possibly 3 pkgs. chicken wing 'drumettes' (or possibly cut whole wings into pcs don't use the wing tip!)
9. Deep fry the chicken in peanut oil at 350 deg. In a wok when the 'wingettes' are golden and floating, they are done. (When you first put them in the oil they sink). Drain the batches on paper towels in a hot oven. Broiling won't create the 'right' texture - they should be brown and crispy
10. When all the chicken is done put them in a large bowl and pour the sauce on them. Toss the chicken to coat all the pcs.