Ingredients
- 2 ½ lbs of wings
- 1 cup flour
- 2 cups bread crumbs
- 2 Tbl Garlic Salt
- 2 Tbl Pepper
- 1 Tbl Paprika
- 2 Tbl Poultry Seasoning
- 1 Tbl Accent (you may want to omit if people are allergic to MSG)
- 1 Tbl Onion Powder
- 2 Tbl Italian Seasoning (don't need if you use Italian Seasoned Bread Crumbs)
- For hotter wings, add 1 or 2 Tbl Red Pepper Powder seasoning to taste (I usually don't do this step because they are hot enough with the Red Hot sauce).
Preparation
Step 1
1. Cut off the tip of the wings and discard.
2. Cut wings in half to make "drumettes'' and "the two bone piece," then wash with cold water thoroughly. Set aside in refrigerator.
3. In a large baking pan (9" x 12"), make up a Flour and Bread Crumb mixture using all of the ingredients.
4. In a mixing bowl, add 1 Tbl of milk for each egg (you'll have to estimate how many eggs because it depends on how many wings you're making). Set aside.
5. In a baking pan (9” x 9”), add plain flour to the pan, pat dry the chicken, then coat each chicken piece in the flour, then place in refrigerator for one hour (this is important, because this helps the coating stick to the wing better).
6. After an hour, dip the flour coated wing into the egg mixture coating well, then immediately coat the chicken pieces in the bread crumb mixture, flipping and pressing the crumbs onto the chicken pieces on both sides, then place on wax paper. I put on cookie sheet and if you have several wings, you can stack them on top of each other, but make sure you put wax paper between the layers. Place wings in the refrigerator for another hour, again this is important for the coating to stick!
7. While the wings are marinating in the refrigerator, make the hot sauce in a pot: Add 1 stick of butter to each 1 cup of Red Hot sauce. You'll have to judge how much Red Hot Sauce you'll need depending on the number of wings you’re cooking. Heat on medium until butter is melted. Remove from heat and let stand.
8. After the wings have been in the refrigerator for an hour, it's time to fry them up: I recommend keeping in the refrigerator until you actually place them in the fryer. I also recommend frying in a deep fryer because it's quicker. Deep flying takes 8 minutes at 325 degrees. Pan frying takes about 5 minutes on each side; plus you have to flip them. Fry all the wings first and then set aside in a warm oven.
9. DO NOT dip the Wings in the hot sauce until people are ready to eat because it keeps the wings from getting "soggy" and cold.
10. Approx. 10 minutes before eating, remove wings from the warm oven and thoroughly coat each wing in the warm hot sauce on the stove, then place on a serving plate. Continue until all wings have been coated.
11. Eat and enjoy the wings!