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CAN'T GET ENOUGH CHICKEN WINGS by www.country-cooking.com
12 Chicken wings (2 lbs.)
1/2 cup Margarine or butter --
Melted
1 Envelope Lipton Recipe
Secrets Savory Herb with
Garlic Recipe Soup Mix
1 teaspoon Cayenne pepper sauce --
Opt'l
To taste
Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half at joint. Deep fry, bake or broil until golden brown and crunchy. In medium bowl, blend margarine, savory herb with garlic recipe soup mix and cayenne pepper sauce. Add more or less cayenne pepper to match your 'hot & spicy tolerance level.' Add chicken wings; toss until coated. Serve over greens with cut-up celery, if desired.
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