This recipe is for BBQ hot wings; not fried. It will do up to 40 wings. They can be frozen in the marinade, and thawed and cooked later.
1 C soy sauce
1 C white vinegar
1 C Worcestershire
1 8 oz bottle of Louisiana hot pepper sauce (I use twice that)
1 T garlic powder
2 packets dry Ranch dressing mix
Mix well. Snip wing tops off. Marinade wings for at least 8 hours. BBQ them and turn often and brush marinade when you turn them. Can also pour hot sauce on wings after done cooking.
Marinate your wings as described. Steam wings in colander over boiling water for 10 minutes. Cool on rack over paper towels, and put in fridge for an hour.
Preheat oven to 425 degrees. Place wings on rack and cook for 20 minutes, then turn over and cook 20 minutes more. Watch carefully.
Place in bowl and add your favorite hot pepper sauce. Not bad. It’s an Alton Brown variation.