1 pound butter
8 ounces Jamaican jerk spice
1/2 ounce Tabasco Sauce
8 ounces tomato juice
8 ounces unbleached flour
5 pounds fresh chicken wings
Oil (for frying)
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.
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Rinse the wings under cold running water and pat dry with paper towels. Dust the wings 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.
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