4 pcs Wings
Şule (2007 03 12)
6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve.
The Colonel also had a Roasted chicken that was mighty tasty. The chicken was marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a hire temperature and be prepared in less time.
mrt60 (2007 07 15)
Here is the original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook.
4 to 5 lbs. Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbsp. butter or margarine (1/2 stick)
5 Tbsp. Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp. white wine vinegar
1. Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2
pieces. Grind on fresh black pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they’re golden and crisp, stirring or shaking occasionally.
When done, remove them to drain on paper towels and cook the remaining wings.
3. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
4. Place the chicken on a warm serving platter, pour the sauce on top, and serve.
sumru (2007 07 18)
from Susan Capps
1. Parboil wings w/ a little salt and white pepper (put cleaned wings in cold water in pot, bring to boil, boil about 15 minutes)
2. Drain in colander (can do up to this step and refrigerate for a day or two, sometimes I do double batch to this point and refrigerate or freeze for use later)
3. Preheat oven to 350F, spray glass pan w/ non stick spray oil (pan should be large enough to put wings in SINGLE LAYER)
4. Douse w/ hot sauce, maybe some butter (but we skip the butter)
5. Bake, turning them about every 15 minutes or so and reapplying hot sauce as you like, usually takes me 45 minutes to an hour
6. Eat w/ blue cheese dressing and chunks of cheddar cheese (preferably very sharp cheddar cheese)
These come out VERY crispy, not much fat on them, really yummy. Developed this as an alternative to deep frying buffalo
wings when we were low-fatting it.
sumru (2007 11 08)
Chicken Wings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 lbs.
Tabasco® Pepper Sauce . . . . . . . . . . . . . . . . . . . . . . . . . as needed
EastmaOutdoors Mojave Moe Wing Sauce . . . . . . . . . . . . as needed
Eastman Outdoors Garlic Lemon Pepper Seasoning . . . . . . 1 tsp.
Fry chicken until fully cooked. Toss in bowl with Eastman Outdoors Mojave Moe Wing Sauce until coated. Add Tabasco® brand Pepper Sauce and/or Lemon Pepper Seasoning as needed. Serve with bleu cheese and Ranch dressing.