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Categories:
pack chicken flour ground black pepper ground red pepper ground white pepper onion powder garlic powder celery paprika vegetable oil
Viewed: 100 - Published at: 4 years agoIngredients
- 12 pack chicken wings
- 1/3 c. unbleached all-purpose flour
- 1 Tbsp. ground black pepper
- 1 Tbsp. ground red pepper
- 1 Tbsp. ground white pepper
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 Tbsp. celery seed
- 1 Tbsp. paprika
- vegetable oil (for frying)
Method
- Rinse wings with cold running water; blot dry with paper towels.
- Using sharp knife or kitchen scissors, remove tip portions (freeze to use for chicken stock).
- Cut through triangle of skin at wing joint; bend parts backward to pop joint.
- Cut through joint, dividing wing into separate sections; remove and discard any visible fat.
- In large glass baking dish or large food-storage bag, place wings; drizzle with about 1/4 cup of hot sauce.
- Cover dish and refrigerate for several hours or overnight.
