Recipe by gertc96
I got this recipe from a Betty Crocker cookbook and added my own twist... The cookbook says to bake the wings, but I fry them instead.... I also added a few more seasonings to the flour mixture and the sauce mixture.... I fixed these for a new years party one year and they were a hit....Serve with dressing of choice and carrot or celery sticks...
Top Review by queenbeatrice
Excellent wings. I did dip the wings in an egg white before coating them with the seasoned flour and they came out nicely coated. I also doubled up the sauce becauce I love my wings extra saucy. They were crunchy and saucy, yum.... I will make these again. Thanks for sharing your lovely recipe.
- oil, for frying
- 2 1⁄2 lbs chicken wings (about 12)
- 1⁄4 cup all-purpose flour
- 1 teaspoon garlic salt
- 1⁄2 teaspoon seasoning salt
- 1 tablespoon margarine or 1 tablespoon butter, melted
- 1 tablespoon white vinegar
- 1⁄2 teaspoon garlic, crushed
- 1⁄4 teaspoon onion powder
- 2 -3 teaspoons red pepper sauce (to taste)
- 1⁄4 teaspoon salt
Directions See How It's Made
- Heat oil in fry daddy or fryer.
- Cut each chicken wing at joints to make 3 pieces and discard the tip.
- Combine the flour garlic and seasoning salt in gallon size zip lock bag.
- Place chicken in bag and shack until it's all well coated.
- Fry in fryer until done.
- Remove chicken to a paper towel lined dish and drain.
- Meanwhile, mix the buffalo ingredients into a bowl.
- Add chicken and toss until evenly coated with buffalo mixture.