Instructions: Cut tips off chicken wings (save tips for soup).

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 soup mix and pepper sauce. Add hot cooked chicken wings; toss until evenly coated.

Serve, if desired, over greens with cut-up celery.

*Use more or less according to taste desired.

Notes: 24 appetizers

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