1 lb Butter
8 oz Jamaican Jerk Spice
1/2 oz Tabasco Sauce
8 oz Tomato Juice
8 oz Unbleached Flour
5 lb Chicken Wings; Or Drumettes,
-Fresh Not Frozen
Oil For Frying

NOTE:

Jamaican jerk spice may be found in specialty food stores.

Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice,
Tabasco sauce, and tomato juice. Blend well and set aside. Rinse the wings
under cold running water and pat dry with paper towels. Dust the wing with
the flour and deep fry in a heavy pot or skillet in about 2-inches of hot
oil until done. Place the cooked wings in the sauce mixture and allow to
marinate just a few minutes. Drain off any excess liquid. Serve
immediately.

Makes 40 to 50 Wings