Recipe - Buffalo-Style Chicken Wings

12 Chicken wings (about 2 lbs)
One half cup All purpose flour
2 tablespoon Butter or margarine
One fourth cup Sliced green onions
1 md Clove garlic, finely
Chopped
1 cup (8 ounces) WISHBONE Sweet
N' Spicy French Dressing
1 teaspoon Thyme leaves
1 teaspoon Oregano
1 teaspoon Ground cumin
One half teaspoon Hot pepper sauce **

** What you can do to make it spicier

First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. Second Alarm
Chicken Wings: Add 1One half teaspoons hot pepper sauce. Third Alarm Chicken
Wings: Add 2 teaspoons of Hot pepper sauce.

In deepfat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips
off chicken wings (save tips for soup.) Halve chicken wings at joint.
Lightly coat chicken with flour, then carefully drop chicken, a few at a
time into hot oil. Fry, turning occasionally, 15 minutes or until golden
brown. Drain on paper towels.

Meanwhile, in large skillet, melt butter and cook green onions with garlic
over medium heat, stirring occasionally, 3 minutes or until onions are
tender. Remove from heat and stir in sweet n' spicy French dressing, thyme,
oregano, cumin, and hot pepper sauce. Add chicken and toss to coat.

Serve with chunky blue cheese dressing and celery sticks.

Makes 24

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini