12 chicken wings
Vegetable oil for frying
1/4 c. butter, melted
1 tbsp. ketchup
1 tsp. liquid pepper sauce
1/2 tsp. garlic powder

Remove tips from wings and discard. Separate first and second joints of wings with a sharp knife. Pat wings dry with a paper towel. Heat about 2" of oil in heavy sauce pot to frying temperature. Fry wings a few at a time until golden. Drain on paper towels. In small bowl combine remaining ingredients. Mix well. Toss wing pieces in butter mixture to coat thoroughly. Serve hot. Makes 24 pieces (8 appetizer servings or 4 main dish servings).