I Stink, Come Closer.......

If and when I actually follow a recipe while cooking you can be guaranteed that if the recipe calls for fresh garlic that I will double or triple the amount called for. I absolutely adore that stinking rose it has such a multi-faceted flavor personality. It can be bold, sweet, gentle and sometimes a little unkind in certain situations but always gets along well with any dish it touches
In my neighborhood I have at times been referred to as the "Queen of Garlic" since on any given day the exterior pores of my home would excrete garlic's hypnotizing perfume beckoning people to my door. My table has seen many gather round it for many a year filling many with the contentment a good meal and good company can bring. Whoever said garlic keeps people away, if it wasn't for all the darn lights I bet even Dracula himself would be knocking at my door!

Garlic Hot Wings
6 oz. Frank's hot sauce (Frank's isn't quite as spicy but I think it has one of the best flavors. If you prefer more heat add some crushed red pepper or cayenne or just use a more intense hot sauce).
18 or more med. to lg. chicken wings (wings may be baked, if you prefer)

Heat butter in small saucepan add olive oil and garlic sauté garlic until tender (do not let brown or garlic becomes bitter), heat large pan of vegetable oil (2 to 3 inches).
Cut chicken wings into 3 sections, discard wing tips. Add hot sauce to the butter, olive oil and garlic, keep warm. Deep fry wings until desired shade of brown. Remove, drain on paper towels and place in medium bowl, cover with hot garlic sauce and serve.