Miss Edie's Cinnamon Chicken Wings

"My mom made this recipe ages ago. Can't remember if it's her invention or not - I know I love them and so do my friends whom I've made it for. It adds a nice sweet aftertaste to your wings."
photo by Glutton photo by Glutton
photo by Glutton
photo by Glutton photo by Glutton
Ready In:




  • Soak wings in brine to remove impurities for about 30-60 minutes. Then rinse with cold water.
  • Cut wings at joints with kitchen shears (save the tips and freeze them for stock).
  • Combine flour, salt and pepper in large bowl or plate for dredging.
  • Sprinkle lightly with McCormick's Cinnamon Sugar (resist the temptation to be liberal; that can make the skin gooey).
  • Pat wings dry.
  • Heat oil in electric skillet to 375 degrees.
  • Dredge sugared wings into flour mixture. Remember to shake off excess flour.
  • Put no more than 8-10 pieces into skillet at a time. Cook until golden brown and crispy.
  • Drain cooked wings on newspaper or grocery bags. Don't use paper towels - this makes them soggy. I know it sounds like it takes forever, but this is just an estimated time.
  • If you want to make more, just replenish your flour mixture, and you shouldn't need anymore oil. I know it's a lot of oil, but these wings MUST be deep-fried to enjoy the taste. Eat them with fries or salad. They go great with a nice pinot grigio too.

Questions & Replies

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  1. put it this way bout bit the tips of my fingers off eating them do i need to say lol.
  2. I will have to admit I never thought about adding sugar and cinnamon to my chicken. On the other hand, I would have to say that it was some what bland. I sprinkled it very lightly with seasoning salt after cooking it and it helped spice it up alittle=)


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