Chicken Wing Appetizers Recipe

Summary

Cooking Time1 Hr 10 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Chicken wings5 Pound (24 wings)
 Cornstarch1 Tablespoon
 Spicy barbecue sauce1 Tablespoon (Bottled)

Nutrition Facts

Serving size: Complete recipe

Calories 2931 Calories from Fat 724

% Daily Value*

Total Fat 80 g123.5%

Saturated Fat 21.3 g106.6%

Trans Fat 1.6 g

Cholesterol 1292.8 mg

Sodium 1888.8 mg78.7%

Total Carbohydrates 17 g5.8%

Dietary Fiber 0.13 g0.54%

Sugars 2.6 g

Protein 498 g996.6%

Vitamin A 28.9% Vitamin C 47.1%

Calcium 29.5% Iron 111.3%

*Based on a 2000 Calorie diet

Directions

Cut off the meatiest portion of each chicken wing at the first joint; reserve center section and tip for stock.
Holding the small end of each large piece, trim around bone with a sharp knife to cut meat free.
Then cut and scrape with knife to push meat down to large end of bone.
Finally, with your fingers, pull portion of meat and skin down over end of bone.
At this point you can cover and refrigerate for as long as overnight.
Just before frying, sprinkle wings lightly with salt and pepper then dust with cornstarch, shaking off excess.
Place wok in ring stand.
Pour in oil to depth of 1 1/2 inches and heat to 350° on a deep-fat-frying thermometer.
Add 4 or 5 wings at a time and cook for 5 or 6 minutes or until golden brown, turning several times.
Remove from oil with slotted spoon and drain on paper towels; keep warm in a 150° oven until all are cooked or for as long as 1 hour.
Serve with barbecue sauce to dip.
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