Always start with the finest ingredients
Tyson Chicken Drummettes - Wingazette®
Magazine approved
Dante the wing-eating cat says always let your celery hydrate for 20 minutes
Use a grapefruit spoon to remove seeds and ribs from jalapeños
Wash peppers after removing seeds and ribs
Chop peppers into "half-moons" for garnishing the wings
Mix wing sauce according to the appropriate Wingazette®
Magazine recipe
Pre-heat oil to 375°-400°F
Put wings in basket over hot oil - make sure wings are cold, but not frozen
Drop wings and stir every two minutes
After 10 minutes, pull wings from the oil
Drain wings on paper towels for no longer than 30 seconds
Dip wings individually in the sauce, using the tongs
Dress with RedHot® sauce, add pepper garnish and serve with celery and blue
cheese
Enjoy one of the best meals known to mankind