Nothing could be greater than Fried Hot Wings for game day! I've been trying for years to make these right; use a coating, no coating, deep-fried, not deep-fried, baked, etc. Tonight I finally got it right. These wings were perfectly tender, yet crispy and finger licking good. Pssssssst really they're great anytime.
First you have to find the right coating mix. In this instance I used 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!
1 package fresh or frozen chicken wings, tips removed and drumettes cut from wing
1 cup self-rising flour (make your own with AP flour, 1 1/2 tsp baking powder and 1/4 tsp salt)
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 or ranch dressing.
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