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 --
Opt'l
To taste

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 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.