• 1 pound chicken wings
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1 tsp. each: celery salt, onion salt
• 2 tsp. mixed dried herbs of choice, finely crumbled
• 2 tsp. chili powder, or to taste
• 1 Tbsp. red wine vinegar
• 1/2 cup all purpose flour
• peanut oil for frying

Sauce:

• 1/2 cup creamy peanut butter
• 1/2 cup orange juice concentrate
• 2 Tbsp. ketchup
• 1 tsp. garlic salt
• 1 tsp. Hot sauce, or to taste
• 1/2 cup coarsely chopped roasted peanuts

Put the flour in a paper or plastic bag and dredge the wings, a few at a time.

Heat 1-inch of oil in a large, heavy skillet or wok over high heat until smoking. Lower the heat to medium and fry the wings, turning occasionally until they are crispy golden and cooked through. Drain on paper towels.

Meanwhile, combine sauce ingredients, except peanuts in a blender top and puree until smooth and creamy. Stir in the nuts and transfer to a bowl.

Place the sauce in the center of an attractive serving plate and surround with the warm, cooked wings.

Yield: 4 Servings