Combine the above and bring to a boil, then reduce heat. 1. Deep fry in oil heated to 400-425. This guarantees golden, non-oily wings. 2. Cook for 10 minutes. The wings will float after the first 5 minutes. 3. Allow cooked wings to sit for a couple of minutes and crisp up. 4. Dip in sauce and serve. Posted to CHILE-HEADS DIGEST V3 #196 From: Dean - Alan <adean@umd5.umd.edu> Date: Tue, 24 Dec 1996 09:33:36 -0500 (EST)
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