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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I got this recipe from a Betty Crocker cookbook and added my own twist... The cookbook says to bake the wings, but I fry them instead.... I also added a few more seasonings to the flour mixture and the sauce mixture.... I fixed these for a new years party one year and they were a hit....Serve with dressing of choice and carrot or celery sticks... Ingredients:
oil, for frying |
2 1/2 lbs chicken wings (about 12) |
1/4 cup all-purpose flour |
1 teaspoon garlic salt |
1/2 teaspoon seasoning salt |
1 tablespoon margarine or 1 tablespoon butter, melted |
1 tablespoon white vinegar |
1/2 teaspoon garlic, crushed |
1/4 teaspoon onion powder |
2 -3 teaspoons red pepper sauce (to taste) |
1/4 teaspoon salt |
Directions:
1. Heat oil in fry daddy or fryer.
2. Cut each chicken wing at joints to make 3 pieces and discard the tip.
3. Combine the flour garlic and seasoning salt in gallon size zip lock bag.
4. Place chicken in bag and shack until it's all well coated.
5. Fry in fryer until done.
6. Remove chicken to a paper towel lined dish and drain.
7. Meanwhile, mix the buffalo ingredients into a bowl.
8. Add chicken and toss until evenly coated with buffalo mixture.
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