Hot-N-Spicy Chicken Wings

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel.  Mix hot sauce and melted butter and pour into deep pan or crock pot.  Add chicken wings to sauce and heat thoroughly

Hot Chicken Wings

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes.  Drain and dip and let set in sauce.  Take out to dry and then serve.

Spicy Chicken Wings

- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil.  Melt margarine in small pan.  Cut up chicken wings.  Discard tips.  Mix all dry ingredients in bowl.  Dunk chicken wings in margarine and roll in cheese mixture.  Place on cookie sheet.  Bake in preheated 350-degree oven for 1 hour.  Serve warm.

Ingredients

2 flatbreads
125g raw chicken breast
1 finely sliced Lettuce
2 peppers deseeded and chopped finely
1 red onion finely chopped
1 tomato diced
1 tsp olive oil
1 tsp fajita seasoning

Instructions

Place the olive oil in a non-stick pan and heat it until it begins to simmer.
Add the onions and peppers to the pan and stir fry until they go soft, then add in the chicken breast and stir fry until it’s cooked through.
Sprinkle on the seasoning and fry for 1 minute.
Place the fajita mix in the flatbreads and top with lettuce and tomato.

You can also add in some tomato salsa if you wish.