Brian's Gourmet Texas Wings

From: Brian Watkins <bwatkins@mail.airmail.net>

3--4 lbs chicken wings (separated)
1 batch marinade (see ingred. below)
3/4 stick of unsalted butter (no margarine)
One bottle Louisiana hot sauce
* 2 Tbl. Cholula (Tex-Mex version of Tabasco)
3 minced serrano peppers (optional) 
Peanut Oil

*  If you can't find Cholula, it's okay, but if you'd like some call 
a texas grocer.  It still tastes great w/o the Cholula.  

Marie's brand Blue Cheese Dressing   **

Marinade:
1 Tbl paprika     
1 tsp. comino (cumin)
1 tsp. salt
2 tsp. black pepper
2 tsp. ground oregano
2 tsp. basil
2 tsp. +  granulated garlic
1/2  lg. bottle Italian dressing (Seven Seas brand pref.)
2 tsp powdered cayenne pepper
2-3 tsp Cholula (A tex-mex version of Tabasco)

Cut wings into 3 sections with scissors.  Discard the little wing 
tips.  

Whisk all ingredients for a marinade in a bowl.   To be honest, I've 
never used measuring spoons.  I just chunk each of the above spices 
into the bowl.  The measurements I've given are probably 
conservative.  My normal measurement is "a chunk."   

Put Wings in a large freezer bag.  Pour marinade over the wings.  
Shake to mix well.  Put in refrigerator over night.  

Next day:  
Combine butter, hot sauce, cholula, oregano, basil, and minced 
serranos in a sauce pan.  

Note:  It's a little known fact in Texas 
that jalapenos overpower other spices in a dish.  Jalapenos are a 
pickled condiment and should be eaten on the side.  Serranos, 
however, have a very mild flavor and do more to impart heat, while 
allowing you to taste the other spices.  If you cannot find serranos 
use a tiny amount of habanero, or other really hot pepper.  

Deep fry your wings (dripping with lovely spices) until they float 
and are slightly crisp.  Use a FryDaddy.  They only cost about $20.  
Use peanut oil.  It's more expensive, but worth it, crispy and tasty. 
If no peanut oil use Crisco (not liquid at room temp).  (you're 
eating fried hot wings, after all--not a time to get picky about fat 
grams).  

Let wings drip over paper towels for a moment then throw in  a large 
bowl and toss to coat with the butter-hot sauce.  

Immediately serve with a huge dollop of Maries Blue Cheese dressing.


You're pals will rave and deem you the master of the hot wing.  They 
might even say that no one else knows what Texans know about spicing 
things up.  

** Instead of Maries I have also used this wonderful Quasi-Tex-Mex 
concoction:  Blend some commercial pesto with a 
couple of chile peppers (not jalapeno), 1/2 cup buttermilk, 1 cup 
mayonaise, this is sublime.  

Brian Watkins of Arlington, Texas
(more Tex-Mex restaurants per capita than any place on earth.)