• 5 lbs. bag chicken wings (drumettes)
• 12 fl. oz. Louisiana Pre Crystal Hot Sauce
• 1-2 sticks butter

Dirrections

Fry chicken wings until golden brown and drain on paper towel.

Mix hot sauce and melted butter and pour into deep pan or crock pot.

Add chicken wings to sauce and heat thoroughly.

• Chicken wings
• 1/2 stick margarine
• 1 bottle Durkee hot sauce
• 2 tbsp. honey
• 10 shakes Tabasco
• 2 tsp. cayenne pepper (optional)

Directions

Deep fry wings for 20 minutes.

Drain and dip and let set in sauce.

Take out to dry and then serve.

• 1 lg. can Parmesan cheese
• 2 tbsp. oregano
• 4 tbsp. parsley
• 1 tsp. salt
• 1 tsp. pepper
• 1 stick margarine
• 4-5 lbs. chicken wings

Directions

Line cookie sheet with aluminum foil.

Melt margarine in small pan.

Cut up chicken wings.

Discard tips.

Mix all dry ingredients in bowl.

Dunk chicken wings in margarine and roll in cheese mixture.

Place on cookie sheet.

Bake in preheated 350-degree oven for 1 hour.

Serve warm.

• 300 gms chicken
• 1 tbsp oil
• 1/4th tsp turmeric powder
• 1 tsp salt

To be ground into paste :

• 15 gms whole dhania
• 5 gms whole jeera
• 5 gms black peppercorn
• 5 gms charmagaz
• 5 gms khus khus
• 5 gms saunf
• 5 gms mustard seeds
• 2 cloves
• 2 elaichi
• 50 gms onion sliced
• 25 gms green chillies slit & deseeded
• 4 tbsp oil
• 1/4 th tsp turmeric powder
• 140 ml water

Other Ingredients :

• 2 tsp oil
• 100 gms tomato puree
• 4-5 curry leaves
• 3-4 green chilli slit

Directions

Marinate the chicken for 10 minutes with 1 tsp oil, 1/4 th tsp turmeric powder & salt and keep aside.

Take 4 tbsp of oil in a pan and add all the ingredients and saute till light brown.
Add 140 ml. of water and remove from fire.

In another pan take 2 tsp of oil and saute the marinated chicken for 2-3 minutes and add 100 gms of above paste and cook.

Add 100 gms of tomato puree and some water to make gravy.

Bring to a boil and cook on slow fire for 5-6 minutes or until chicken is cooked.

Just before removing from fire add slit green chillies and curry leaves.

Mix well and remove from fire. Serve with steamed rice.