Heavy Floured, Fried Wings
These wings will be a little heavy tasting. The amount of flour on the outside permits a lot more sauce to be held by each wing, but will limit the number you'll eat.
- 4 Cups All-purpose Flour
- 4 Tablespoons Butt Kickin' Blacken, To taste
- 4 Tablespoons Kosher Salt
- 2 Large Eggs
- 1/4 Cup Milk
- 3 Tablespoons Butt Kickin' Blacken
- Tabasco Sauce, to taste
1. Make the flour mixture by placing all the ingredients in a bowl and whisking or stirring well to blend. The amount of blacken in the flour will just barely be tasted, so if you like the wings, themselves, to be hot, use more. Divide the mixture into 2 separate bowls and set aside.
2. Place the eggs in a 3rd bowl, and whisk them up, add the milk, blacken and tabasco sauce and mix again until it's all blended.
3. Separate the joints of the wings, making "Flappers" and Drumettes".
4. Rinse the wings in cold water, then dry them real well. Any water that's left on them will make the oil spit and spatter as you place the wings in it.
5. Place the bowls in a line of dry, wet, then dry. Dip the wings in the first dry mix. Coat well, then shake off any excess, and place in the wet. take out immediately and place in the next dry mix. It's best to attempt to keep one hand in the wet ingredients and the other in the dry. Set on a pan to dry up a little. The first dry mix helps the egg wash to stick to the chicken, providing a heavier coating to the wings.
6. Heat oil to about 350 degrees, and carefully place the wings in. Cook for a total of 15 - 20 minutes turning only once. Keep an eye on the ends (where the bone comes out) for blood. It will start to show as they are getting ready to be turned. And, by the time they're cooked through, you won't see it any more.
7. Place the cooked wings in a big bowl then add sauce, toss, and serve immediately.
