Cut wings into pieces discarding tips.
Wash and pat dry with paper towels.
Pre-heat cooking oil to 350 degrees.
Slowly add 1/2 of the wing pieces to hot oil; fry until golden brown.
In the meantime, in a large pan, melt the butter on a very low heat.
Add bottled hot sauce and BBQ sauce.
Keep sauce warm.
Add the cooked wings to the sauce.
Stir to coat.
Warm the hot dogs so they are easy to split. Place on greased pan. Put mustard, onion and then fill with mashed potatoes. Place a slice of American cheese on top.
Bake in a 350\u00b0 oven for 10 to 15 minutes.
Barbecue hot wings on grill.
Season with garlic salt.
Cook until brown on each side; remove.
Add as much hot sauce as you want.
Reheat in microwave oven 1 to 2 minutes on High.
Serve hot.
Make pizza crust (dough) as directed on bread mix package. Spread dough on greased pizza pan, or flat pan.
Mix sugar, tomato sauce, garlic salt, red pepper and Worcestershire sauce in bowl, then spread over pizza crust.
Spread sliced hot dogs on crust, then the cheese.
Preheat oven to 375\u00b0.
Bake for 25 to 30 minutes.
Prepare mashed potatoes according to package directions, set aside.
Split hot dogs lengthwise, spread open on cookie sheet (moist inner portion should be facing up).
Sprinkle ground mustard on hot dogs.
Stir cheese and garlic into mashed potatoes; spoon into split.
Sprinkle paprika over the top.
Bake at 350\u00b0F for 10 minutes; until hot.
Heat oil, either in deep fryer or deep skillet on top of stove.
I cut that extra, short little wing piece off each chicken wing.
Fry the wings in hot oil until the skin is crispy and chicken is done.
Drain on paper towels.
Get a large tupperware container, drop in enough wings to cover the bottom, pour desired amount of wing sauce over top, put on lid, and shake shake shake until well coated.
Continue process until all your wings bathed in hot sauce.
Serve with ranch or blue cheese dressing.
Mix biscuit mix, 1/2 cup sugar and 3 tablespoons cocoa in greased 8-inch square baking dish.
Stir in milk and vanilla until well blended.
Sprinkle evenly with remaining 1/2 cup cocoa and 1/2 cup sugar.
Pour hot water over all.
Mix croutons, hamburger and celery and place in large casserole.
Melt butter with hot milk or water and pour over mixture.
Blend the 2 cans of soup and pour over the top.
Bake for 1 hour at 350\u00b0.
Let stand for 10 minutes before serving.
Fry wings in oil until golden brown and crisp.
Drain on paper grocery bag.
Melt margarine and add hot sauce in pan.
Pour sauce over wings or dip into sauce.
ou want. Fry wings in hot oil. No seasoning, no batter
Mix flour, baking powder and salt together.
Add hot water and butter to mixture.
Knead until smooth.
May add extra flour if too sticky.
Roll on with rolling pin on floured surface.
Place in 10-inch pie pan.
Bake with favorite filling.
Cover edges of crust with foil until the last 15 minutes.
Enjoy!
In a sauce pan mix all ingerdients and simmer for 30 minute until thickened.
Serve over hot dogs, burgers or fries.
ethod to use large yeast hot dog rolls, cut into thirds
Combine in Cuisinart, use 2 tsps to make balls and pop them into hot oil, roll around for 7 minutes. I then store them and then put them on a pan and heat them for a party.
ustard, baking powder, salt, and hot sauce and process until a
Melt the fat in a small cast iron skillet to a medium high temperature. (If you have a deep fryer, just use that).
Fry the ravioli a few at a time until crispy and brown, just about 2 - 3 minutes per side.
Shake half of the ravioli in a paper bag with the dry buttermilk dressing mix while they are still hot and the other half in the salt and pepper.
Serve with piping hot marinara sauce and cold buttermilk dressing for dipping.
r until golden brown; serve hot.
These may be wrapped
o eat, mix the mayo, hot sauce, lime juice, pepper, salt
In food processor, blend first 2 ingredients.
Serve with veggies or chips.
Makes a delicious low-fat, no cholesterol appetizer or dressing.
Preheat oven to 300\u00b0.
Split buns lengthwise into quarters. Combine garlic salt, basil and parsley with margarine.
Spread cut surfaces with mixture; place on cookie sheet.
Bake until crisp and lightly browned, 45 minutes to 1 hour.
Store in tightly covered container.
Serve with soup or as an appetizer.