Can’t Get Enough Chicken Wings

12 Chicken wings (2 lbs.)
1/2 cup Margarine or butter — Melted
1 Envelope Lipton Recipe
Secrets Savory Herb with
Garlic Recipe Soup Mix
1 teaspoon Cayenne pepper sauce — Optional to taste

Cut tips off chicken wings.
Cut chicken wings in half at joint.
Deep fry, bake or broil until golden brown and crunchy.
In medium bowl, blend margarine, savory herb with garlic recipe soup mix and
cayenne pepper sauce.
Add more or less cayenne pepper to match your ‘hot & spicy tolerance level.’
Add chicken wings; toss until coated.
Serve over greens with cut-up celery, if desired.
Makes 24 appetizers.
Recipe from: Western Mexican Cookbook