Wings! by Sox and Hood

Serves:lots   Time: 10 minutes per dozen

Frozen Chicken Wings (as much as you can eat)
Biggest thing of Peanut oil you can find

Tools: Heavy duty foil
a big sturdy pot

Directions: Cover the stove with foil, this will prevent splattering oil from burning your house down, and make cleaning soooo much easier. Also, disengage any smoke detectors. It's a good idea to turn on any ventilation fans over the stove. I also put a fan in the window of the kitchen blowing out. I know this seems like overkill, but most of my wingfest-guests sat on the porch until I got the fan going.
Fill the pot with about an inch or two (for bit pots) of oil. Turn the heat to high. You won't notice it boiling. Dip the end of a wing in to check if it is hot enough. When the oil explodes in a madness of icy wing atrocities, its ready. Did you catch that? You put the wings in while they are still frozen.
Put in about 10 wings. Watch your hands, or you'll get burned... cook them 10 minutes. Pull them out with some good tongs. Shake the extra oil off the wings back into the pot. Mix them up in the sauce of your choice.
Need to make lots? Run two big pots with abut 15 wings at a time. 5 minutes apart. It will let you make them much faster. (about 200% more )
Serve with celery and Blue Chi's Dip

a recipe from