Family Tested & Approved
separated chicken wings
real butter, lightly salted
Mix the flour, salt, pepper and cayenne in a large bowl. Run a whisk through the mixture to make it light and fluffy.
Take the wings and dredge them through the flour mixture.
Set dredged wings aside as you finish dredging all pieces.
When you see moisture seeping through the breading, dredge them again.
Heat the cooking oil to 350 degrees in a large cast iron fryer. You will want enough oil to have the wings completely submerge when you place them in the oil.
Dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180.
Drain wings on a paper towel, or if you can get one, a grocery store PAPER bag to remove excess oil.
Mix 2 sticks of melted butter with 2 cups of hot sauce.
Heat the mixture to a slow simmer. Put your wings in a few at a time, and coat well with the hot sauce mixture.
Serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks. ENJOY!