3 lb. chicken wings
1 c. Louisiana hot sauce
1/2 c. Burgundy wine
1/2 tsp. garlic powder
1/8 tsp. white pepper
oil (for deep-frying)
2/3 c. melted butter
1/8 tsp. nutmeg
1/8 tsp. salt
2 drops of Tabasco sauce (optional)

Disjoint wings and remove tips, making 2 pieces (about 30 pieces). Deep-fry in pot or deep skillet, a few at a time, until crisp (about 8 to 12 minutes). Drain. Brush liberally with sauce.

This recipe of sauce will do about 100 pieces.