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Makes 2 Dozen Chicken Wings
In a large bowl, combine the barbecue sauce, hot sauce, and melted butter.
Set aside.
Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
Wash the pieces well in cold water, then pat them dry with paper towels or a clean kitchen towel.
Season the wings on all sides with salt and pepper.
Heat a heavy, deep skillet, preferably cast-iron, over high heat.
Pour enough oil into the hot skillet to come halfway up the sides.
Heat the oil until it shimmers on its surface but is not smoking (if using an electric skillet, heat the oil to 350°F).
Using tongs, carefully place the wings in the hot oil, taking care not to tear their skins.
Fry the wings, carefully turning them over halfway through, until their skins are golden brown, about 10 minutes.
Transfer the wings to paper towels to drain.
Working in batches, quickly place them in the bowl of sauce and toss them thoroughly, until evenly coated.
Get your favorite dipping sauce—I like ranch dressing myself—and a good cold beer and enjoy immediately.
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