TEXAS WINGS

FOR THE SAUCE:
1 cup. apple juice
1/3 cup lime juice
3/4 cup 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
FOR THE SEASONED FLOUR:
2 cups all-purpose flour
2 tsp. salt
2 tsp. black pepper
1 tsp. paprika
FOR THE CHICKEN:
oil for deep frying
20 chicken drummettes
TO SERVE:
Ranch Dressing

TO PREPARE THE SAUCE:
Combine all ingredients for the sauce 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.

TO PREPARE THE SEASONED FLOUR:
Combine flour with salt, pepper and paprika, and mix to distribute seasonings.

TO PREPARE THE CHICKEN:
Heat oil for deep frying.

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.

TO SERVE:
Remove chicken from sauce and serve with Ranch dressing.

Adapted from unknown source