SPICY CHICKEN WINGS

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spicy chicken wings image

They freeze and oven reheat better than the frozen commercial boxed, but best when fresh. This is an original recipe. Feel free to add to it. The key ingredients are the Wondra flour and the buttermilk.

Provided by tropicasual

Categories     Chicken

Time 5h

Yield 5 lbs bulk wings

Number Of Ingredients 11

4 cups unbleached all-purpose flour
2 cups Wondra Flour
2 tablespoons kosher salt
2 tablespoons black pepper
16 ounces buttermilk
4 tablespoons chili powder (or to taste)
1 tablespoon Tabasco sauce (or to taste)
1 tablespoon Hungarian paprika
1 teaspoon cayenne pepper (or to taste)
2 packages instant chicken broth (Wylers)
peanut oil (to fryer specification)

Steps:

  • Desegment chicken wings at the joints discarding the tips.
  • Place the wings in a large plastic bag.
  • In a large bowl, combine the buttermilk and dry marinade ingredients whisking together.
  • Pour marinade over the wings and marinate for 4 hours.
  • For the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well.
  • Five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry.
  • Place the coated wings on a platter allowing the marinade to soak through the breading.
  • Prior to placing in the fryer dip the wings in the remaining marinade and bread.
  • Place in fryer and fry until breading is dark, crispy, and chicken is done.
  • Enjoy!

Nutrition Facts : Calories 435.2, Fat 3.2, SaturatedFat 0.9, Cholesterol 3.9, Sodium 3429.5, Carbohydrate 87.1, Fiber 6.1, Sugar 5.3, Protein 14.9

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