3 cups shredded cooked chicken
1/3 cup Frank's wing sauce
3/4 tsp salt
36 corn tortillas
1. In large bowl, combine chicken, wing sauce, and salt.
2. To build taquitos, place about 1 heaping Tbsp of chicken at one end of each tortilla. Gently roll tortilla tightly and secure with a toothpick. Deep-fry immediately or place rolled tacos in a resealable bag to keep moist. Refrigerate up to 2 days or until ready to cook.
3. Fill a deep-fryer, deep heavy pot, or deep skillet with 3 inches of vegetable oil and heat to 350 degrees. Using tongs, gently place 3 to 4 tacos at a time in hot oil and deep-fry, turning once, until golden brown and crispy, about 2-3 minutes. Drain on paper towels.