Crispy Chicken Wing Appetizers Recipe
Ingredients
| Chicken wings | 4 1/2 Pound | |
| Cornstarch | ||
| Bottled spicy barbecue sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut off meatiest portion of chicken wings at first joint (reserve center sections and tips to make stock another time).
Holding small end of each large piece, trim around bone with 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 wings until next day.)
Just before frying, sprinkle wings lightly with salt and pepper, then dust with cornstarch; shake off excess.
In a deep pan, heat 1 1/2 inches oil to 350° on a deep-fat-frying thermometer.
Cook 4 or 5 wings at a time for 5 to 6 minutes or until golden brown, turning several times.
Lift from oil with a slotted spoon and drain on paper towels; keep warm in a 200° oven until all are cooked or as long as 1 hour.
Serve warm with a barbecue sauce for dipping.
Holding small end of each large piece, trim around bone with 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 wings until next day.)
Just before frying, sprinkle wings lightly with salt and pepper, then dust with cornstarch; shake off excess.
In a deep pan, heat 1 1/2 inches oil to 350° on a deep-fat-frying thermometer.
Cook 4 or 5 wings at a time for 5 to 6 minutes or until golden brown, turning several times.
Lift from oil with a slotted spoon and drain on paper towels; keep warm in a 200° oven until all are cooked or as long as 1 hour.
Serve warm with a barbecue sauce for dipping.
Chef
