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CEDRIC'S RANCH WINGS

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SERVES:6

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Ingredients

  • 2 POUNDS CHICKEN WINGS,SPLIT AT THE JOINT, TIPS REMOVED
  • 3 1-OUNCE PACKERS RANCH DRESSING MIX
  • 1 1/2 CUPS ALL-PURPOSE FLOUR FRESHLY GROUND PEPPER
  • 3 LARGE EGGS VEGETABLE OIL, FOR FRYING
  • 1/4 CUP HOT SAUCE
  • 1/4 CUP HONEY

Details

Preparation

Step 1

1. TOSS THE WINGS WITH 1 PACKET DRESSING MIX IN A LARGE BOWL. COVER AND REFRIGERATE AT LEAST 1 HOUR, OR UP TO 4 HOURS.
2. WHISK TH FLOUR, 1 TEASPOON PEPPER AND 1 PACKET DRESSING MIX IN A LARGE BOWL. IN ANOTHER BOWL, WHISK THE EGGS, 2 TABLESPOONS WATER AND THE REMAINING PACKET DRESSING MIX. DREDGE THE WINGS A FEW AT A TIME IN THE SEASONED FLOUR, THEN DIP INTO THE EGG MIXTURE AND RETURN TO THE FLOUR MIXTURE, TURNING TO COAT. TRANSFER TO A RACK.
3. HEAT 1/2 INCH VEGETABLE OIL IN A MEDIUM CAST-IRON SKILLET OVER MEDIUM HEAT UNTIL A DEEP-FRY THERMOMETER REGISTERS 350*. FRY THE WINGS IN BATCHES UNTIL CRISP AND GOLDEN BROWN, 5 TO 6 MINUTES PER SIDE. REMOVE WITH A SLOTTED SPOON AND DRAIN ON PAPER TOWELS. WHISK THE HOT SAUCE AND HONEY IN A BOWL. SERVE TH THE WINGS.

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