Wing pieces were patted dry, tossed with some poultry seasoning, salt and black pepper and refrigerated uncovered, skin side up to dry out more. Oil kept at about 350 during frying. These were in the oil about 10 minutes. Sauce was Frank’s, melted butter and a little white vinegar.
My go-to recipe and method for homemade wings. I also like to make a variation on a buffalo sauce by using Tabasco with the Frank’s, or maybe something hotter like a habanero sauce.
1 Comment
Wing pieces were patted dry, tossed with some poultry seasoning, salt and black pepper and refrigerated uncovered, skin side up to dry out more. Oil kept at about 350 during frying. These were in the oil about 10 minutes. Sauce was Frank’s, melted butter and a little white vinegar.
My go-to recipe and method for homemade wings. I also like to make a variation on a buffalo sauce by using Tabasco with the Frank’s, or maybe something hotter like a habanero sauce.