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Seahawk spicey wings....Yuummmmm


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Select plump seahawk (can usually be found at home in covered nest - afraid to face the elements).

Sneak up on seahawk by pretending not to have a loaded gun.

Prepare bird for kill by lulling it to sleep, telling it how wonderful it is – two weeks should do it.


4 to 5 pounds seahawk wings

Freshly ground black pepper

Salt (if desired)

4 cups vegetable oil

4 Tbsp butter or margarine (1/2 stick)

5 Tbsp hot sauce

1 Tbsp blue and white whine vinegar


Chop off the tip of each wing, and discard it. Chop the wing in half to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.

Place the wings on a warm serving platter, pour the sauce on top, and serve.

Yield: 8 to 10 servings

Note: Wings are traditionally served with blue cheese dressing and celery sticks.

Also: chicken, falcon, eagle, or even bear or panther meat can be substituted for seahawk (horse can be used but can be very tough - use young colt).

Best served with a good Burgundy in a Gold cup

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