Miss Edie's Cinnamon Chicken Wings |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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My mom made this recipe ages ago. Can't remember if it's her invention or not - I know I love them and so do my friends whom I've made it for. It adds a nice sweet aftertaste to your wings. Ingredients:
2 lbs chicken wings (or more, as many as you want!) |
vegetable oil or peanut oil |
2 cups flour |
1 tablespoon salt |
1 tablespoon black pepper |
mccormick's cinnamon sugar |
Directions:
1. Soak wings in brine to remove impurities for about 30-60 minutes. Then rinse with cold water.
2. Cut wings at joints with kitchen shears (save the tips and freeze them for stock).
3. Combine flour, salt and pepper in large bowl or plate for dredging.
4. Sprinkle lightly with McCormick's Cinnamon Sugar (resist the temptation to be liberal; that can make the skin gooey).
5. Pat wings dry.
6. Heat oil in electric skillet to 375 degrees.
7. Dredge sugared wings into flour mixture. Remember to shake off excess flour.
8. Put no more than 8-10 pieces into skillet at a time. Cook until golden brown and crispy.
9. Drain cooked wings on newspaper or grocery bags. Don't use paper towels - this makes them soggy. I know it sounds like it takes forever, but this is just an estimated time.
10. If you want to make more, just replenish your flour mixture, and you shouldn't need anymore oil. I know it's a lot of oil, but these wings MUST be deep-fried to enjoy the taste. Eat them with fries or salad. They go great with a nice pinot grigio too.
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