Dixon Jane's Rock and Roll Wing Recipe Ingredients 2 pounds wings 1/4 cup Durkee Red Hot sauce 1 tablespoon vegetable oil 1 teaspoon butter 1 teaspoon cider vinegar 2 cloves fresh garlic 4 tablespoons Lee Kum Kee oyster sauce Deep fry the wings for 8 to 10 minutes, until crispy brown. While they are frying, combine all remaining items into a large frying pan and set the pan on low. When the wings are done, add them to the frying pan and set the heat on about 250F. Stir the wings until all the sauce is absorbed. ------------------------------------------------------------------------ Blue Cheese Dip 1 large egg 2 tablespoons Dijon mustard 2 tablespoons red wine vinegar salt pepper 1 cup olive oil 4 tablespoons blue cheese Blend all items except the oil and cheese in a food processor. With food processor running, slowly add the oil. Add cheese and blend until smooth. You have to do the dip. It really makes the wings. You will love it! ------------------------------------------------------------------------ Tips There are a few tips that will make your wings real rock and roll wings, not just regular hot wings: 1.Only use fresh, plump chicken wings. Make sure you trim off the gross piece after the second joint. Also, cut off all that offensive fat and loose skin. 2.Don't overcook the wings in the deep frier- they lose all the moisture and won't absorb the sauce. 3.You can't have too much Durkee hot sauce on the finished product (yum), but add it after they are out of the frying pan. The wings get really salty if you add too much while cooking. 4.Don't use powdered garlic - only the real thing will do. And make sure the garlics are minced. 5.If you want Dixon Jane Drummer-rated hot wings, add some killer hot sauce after they are cooked. We recommend Jamaican Dragon sauce or Trinidad hot sauce. If you want some real ass-burners, and if you can get it, you need Doc's Special Jamaican Hell Fire or Levys Jamaican Jerk Seasoning.