spicy chicken wings

Name: spicy chicken wings
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Yield: 5 lbs bulk wings
Ingredients: 4 cups unbleached all-purpose flour; 2 cups Wondra Flour; 2 tablespoons kosher salt; 2 tablespoons black pepper; 16 ounces buttermilk; 4 tablespoons chili powder (or to taste); 1 tablespoon Tabasco sauce (or to taste); 1 tablespoon Hungarian paprika; 1 teaspoon cayenne pepper (or to taste); 2 packages instant chicken broth (Wylers); peanut oil (to fryer specification)

(2)

Recipe by tropicasual

They freeze and oven reheat better than the frozen commercial boxed, but best when fresh. This is an original recipe. Feel free to add to it. The key ingredients are the Wondra flour and the buttermilk.

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READY IN: 5hrs

YIELD: 5 lbs bulk wings

UNITS: US

INGREDIENTS

Nutrition

Breading Ingredients
4

cups unbleached all-purpose flour
2

cups Wondra Flour
2

tablespoons kosher salt
2

tablespoons black pepper
Marinade Ingredients
16

ounces buttermilk
4

tablespoons chili powder (or to taste)
1

tablespoon Tabasco sauce (or to taste)
1

tablespoon Hungarian paprika
1

teaspoon cayenne pepper (or to taste)
2

packages instant chicken broth (Wylers)
Deep Fryer Ingredients
peanut oil (to fryer specification)

DIRECTIONS

Desegment chicken wings at the joints discarding the tips.
Place the wings in a large plastic bag.
In a large bowl, combine the buttermilk and dry marinade ingredients whisking together.
Pour marinade over the wings and marinate for 4 hours.
For the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well.
Five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry.
Place the coated wings on a platter allowing the marinade to soak through the breading.
Prior to placing in the fryer dip the wings in the remaining marinade and bread.
Place in fryer and fry until breading is dark, crispy, and chicken is done.
Enjoy!

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