SAUCE:

1 c. apple juice
1/3 c. lime juice
3/4 c. Louisiana hot sauce
1 tsp. Worcestershire sauce
1 tsp. celery seed
1 tsp. white pepper
1/2 tsp. Tabasco sauce
1 tsp. water
1 tsp. cornstarch

CHICKEN:

20 chicken drummettes
2 c. all-purpose flour
2 tsp. salt
2 tsp. black pepper
1 tsp. paprika

Combine all ingredients except water and cornstarch in a pan and bring to a boil. Combine water and cornstarch in a separate bowl, then stir into boiling liquid. Cook for 5 minutes, stirring constantly. Set aside but keep warm.

Combine flour with salt, pepper and paprika, and mix to distribute seasonings. Dust the chicken drummettes in the seasoned flour. Deep fry until golden brown.

Place fried drummettes in a bowl and ladle sauce over them. Toss to coat. Remove chicken from sauce and serve with Ranch dressing.