2 lbs. chicken wings
1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. red pepper
1/4 tsp. black pepper
Sauce recipe follows

Split chicken wings at joint; discard tips. Combine next 4 ingredients in a plastic bag; shake to mix. Place 3 or 4 pieces of chicken in a bag; shake well to coat. Repeat procedure with remaining chicken.

Heat 1 inch of oil in a large skillet to 325 degrees; add chicken and fry 20 minutes or until golden brown, turning once. Drain chicken on paper towels. Serve with sauce. Yield: 18 appetizer servings.

SAUCE:

1 tbsp. red pepper flakes
2 tbsp. lemon juice
2 tbsp. hot sauce
1/4 c. catsup
2 tbsp. vinegar
1/4 tsp. salt
1/2 c. butter

Place red pepper flakes in blender, blend on high speed 30 seconds. Add remaining ingredients except butter. Blend on high speed 30 seconds. Blend slow, steady stream. Blend on high speed until thick. Yield: 1 cup.