Thursday, July 28, 2011

Restaurant Wings

My husband often gets a hankering for crispy wings. You know, the kind drenched in sweet and zesty wing sauce. I created these one night and they were finger licking good!!

Restaurant Wings
  • 1 large bag frozen chicken wings, thawed
  • 4 eggs
  • 1/2 cup milk
  • 1 cup flour
  • 2 cups seasoned bread crumbs
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • fresh cracked pepper
  • 1-2 cups canola oil
Winger's Wing Sauce

Homemade ranch dip

Set up three soup plates. One containing flour, the second containing milk and eggs whisked together, and the third containing the remaining dry ingredients. Heat a skillet on medium high and add 1-2 cups canola oil. Dip wings in flour (coating all sides), then coat in egg mixture and then coat with crumb mixture (it may be easier to put crumb mixture in a Tupperware or zip lock bag and shake to coat well). Add to hot sizzling oil and fry on both sides until golden and crisp. Once fried, set aside and cover until all wings have been fried. Place wings on a platter and spoon sauce over coating evenly on all sides. Serve with cool ranch dip and celery.

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