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Wings and football of
course go hand in hand,
so I'm making delicious
classic hot wings, which
will really please the guys.
But then I'm going to
breakaway a little bit
and make some Asian hot wings,
which I'm excited about.
I don't know if anybody
will be, but we'll see.
Both recipes call
for 24 wing parts.
So I've got 48 wing parts total.
And I'm frying them
in batches just
because if I threw them
all in there together,
they'd never get done.
It's a little easier
to split them up.
They just take
about five minutes
to cook if the oil's on 375.
And then I'll just take them out
and drain them on paper towels.
I'm going to go ahead and
make the sauce for those.
First, add a 12 ounce
jar of cayenne hot pepper
to a stick of butter.
Melt these together
over medium-low heat,
then add several dashes
of Worcestershire sauce
and a few dashes of hot
sauce for extra heat.
Just let it bubble up.
And it's ready.
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The classic pairing
for the hot wings,
carrots, celery, and the
homemade blue cheese dressing.
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