Crispy Hot Wings
by Jerry Hodges
Prep time: 0:20
SERVINGS
20 to 25 pieces scale / convert
INGREDIENTS
2 lb. chicken wings, split and tips removed
1-1/2 cup all-purpose flour
Seasoned salt, to taste
1/2 lb. whipped soft margarine
1 cup hot pepper sauce *
2 tbsp. brown sugar
1 tbsp. cayenne pepper (or more, to taste)
INSTRUCTIONS
Combine flour and seasoned salt. Shake wings in seasoned flour. Chill in refrigerator for 1-2 hours, reshaking several times if possible. If not seperate wings and reshake before frying.
Deep fry at 375°F for 15 minutes. Drain on paper towels.
Place margerine, hot sauce, brown sugar and cayenne pepper in blender; blend until well mixed. Put several tablespoons in large bowl. Add wings, cover and shake until coated.
CHEF COMMENTS
* I prefer Frank's Hot Pepper Sauce
A large ziplock bag is great for shaking wings. Chilling is what makes the wings really crispy, but if you can't shake them they will stick together so be sure to reshake after separating them. Adjust cayenne pepper in sauce to taste. Sauce stores well for 3-4 weeks in fridge if you want to double recipe. Frozen wing sections are easy & work great.
TAGS
chicken, chickenwings, main courses add tags
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