This recipe comes from one of my best friends in the whole world, Jason Cunningham.

I met Jason about fifteen years ago in St Louis. We were both musicians playing the club circuit, and after several discussions and beers later I discovered we had a lot in common, including a love of cooking. Jason still plays music, and is a professional chef in Phoenix AZ.

He gave me this recipe, and after you try it, you'll need no other!!!!!

Note: For all you low-carb dieters out there, you don't have to use breading to deep fry, but I prefer it because it soaks up more of my yummy sauce!

Breading recipe
1 - cup flour
2 - tbs. baking powder
1 - tbs. garlic powder
1 - tbs. cayenne pepper
1 - tbs. black pepper

Or if you're in a hurry, use a brand called Andy's hot "n" spice chicken breading, 10 oz. pkg., if they have it in your local store.

You'll also need:
12 to 24 drummys, or whole wings
2 quarts peanut oil
1 cup Happy Dogs Hot Sauce
1/2 stick of butter
You won't need salt, it's in the sauce.

Preheat oil to 375. Preheat oven to 350. Wash and pat dry drummetts or wings. Melt butter in hot sauce, and simmer. Add wings and breading in large baggy and shake until wings are covered. Shake off any excess breading and carefully drop ˝ of the wings in pre-heated oil. Fry 12 to 15 minutes, or until golden brown. Remove with slotted spoon and drain briefly on paper towels. (Don't give the wings time to cool). While oil is heating back up, briefly sauté fried wings a few at a time in the sauce mixture until covered then onto a baking sheet, or just place all the cooked wings at once onto baking sheet, and brush generously with sauce mixture. Place in oven 10 to 15 minutes, while you fry up the remaining batch of wings. Then just repeat the procedure with the last batch of wings to the oven, while you DEVOUR the first half!!! Serve with ranch or blue cheese dressing and celery and your favorite beverage. Enjoy!!!

To your good taste!

Patrick Gilmore

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