CEDRIC'S RANCH WINGS

SERVES:6

CEDRIC'S RANCH WINGS
CEDRIC'S RANCH WINGS

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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