Ingredients
- 2 smoke hickory flavor
- 1 bottle durkee sauce (hot)
- 1 cube butter
- 1,100 gr chicken wings
- 700 ml oil
- 16 ml worcestershire sauce
- 6 gr horseradish
- 4 gr garlic (crushed)
- 1 gr salt
After cutting up chicken and washing, make sure chicken is dried off before deep frying. Also, season the parts with a little season salt before deep frying. Fry chicken parts for about 10 minutes per batch or golden brown. After you've cooked all of them, dry off all oil from cooking. SAUCE: Mix the Durkee sauce with melted butter, salt & pepper, Worcestershire, smoke and crushed garlic in a saucepan until ingredients are mixed well; over low heat. Pull off stove and dip each chicken wing part in sauce and lay them in a casserole pan. Any left over sauce can be poured over wings. Bake in oven at 180ºC or 45 to 60 minutes. Cover with foil when baking.
