Sunday, February 3, 2013

Fried Hot Wings

So good tossed in hot sauce
I've been trying for years to make these right! Not coating, coating, deep-fried, not deep-fried, baked, etc. Tonight I finally got it right!

Wings fried before tossing in hot sauce

Find the right coating mix, in this instance self-rising flour and spices, soak them in hot sauce, dip in mix and fry. After frying toss with more hot sauce and bake a few minutes. They were perfect!

Wings fried before tossing in hot sauce

1 package fresh chicken wings, tips removed and drummettes cut from wing
1 cup self-rising flour
1-2 tsp garlic powder
1-2 tsp course-ground black pepper
Texas Pete Buffalo Wing Sauce

Place all wing pieces in a large zip-top bag and soak in hot sauce.

Add self-rising flour, garlic powder and course-ground black pepper to another gallon zip-top bag.

Add soaked wings to flour mixture and shake to coat.

Allow to dry on a cooling rack with paper towels underneath, for at least one hour at room temperature.

Place wings, 6-8 at a time, in a deep fryer with the oil at 375-400 degrees. Alternately, you can use a Dutch oven or large, deep pan filled with 3-inches of oil.

Fry until wings are cooked through; drain on rack with paper towels underneath.

Place cooked wings in baking pan and toss to coat with Texas Pete Buffalo Wing Sauce.

Heat in oven at 400 degrees a few minutes, or until hot.

Serve immediately with celery sticks and Blue Cheese dressing.


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