Patrick's Wings Well, I worked in Food Service for a few years, and we made some pretty good wings. (If I say so myself! :) ) Well, to cook the wings, we just dumped 'em into a deep-fryer. I'm not up on temperatures, and all, we just had big ones set up. I think they might have been around 350-375 F. The wings have to stay in about 10-12 minutes. Sometimes up to 15. They should be floating when they're done, and you'll be able to tell when you bite into it. If it's raw, it's not done! ;^) The wing sauce was pretty straightforward. You mix together some of your favorite spicy stuff, hot sauce, (cayene pepper, tobasco, etc.), throw in some ground red pepper seeds, if you like (I made some NASTY wings!), some chili powder, too (like I said, it's all a matter of how hot you wanna go). You can also throw in various things like white and black pepper, chili peppers, more tobasco, some acid (WHOOPS! What a giveaway! ;^) ) and the like. Mix that with a bit of butter (the amount depends on how greasy you like 'em, I've seen anywhere from a few tablespoons, to a stick worth), melted, I think, or at least softened. But melted mixes better. Put the sauce into some kind of large, sealable container, about 1/2 to 1" deep, put in the wings, cover, and shake. This will coat them with the good stuff. (They aren't marinated, see, it's just the power of the juice that fooled you! ;) ) I think a tupperware bowl would work well for shaking, or some sort of beverage pitcher, if that's what you have. We used 1 gallon wide-mouth plastic jars that salad dressing came in when I was at Food Service. Serve with celery and carrot sticks, and lots of blue-cheese dressing. (And don't forget to try dipping the wings in the blue cheese! It's great! :) ) Hope this helps! Enjoy! If anyone has any other questions, feel free to write! I gotta go...I'm getting hungry! :-d ----- From: Patrick G. Salsbury