2000+ reviews and 5 stars? Must be a reason. So let me tell you the reason. It's that I never thought I could make fried wings this good. Lordie. I put about 1 inch of oil in a 14 inch cast iron skillet and used a heavy, high quality, metal spatter cover for this recipe...next time I might use the dutch oven. I bought 3 dozen wings already so I can freeze em and eventually make a bunch of these wings again--i didn't know the pack i used had only 6 wings. So anyway, these came out fantastic. Yes the secret seems to be letting them rest and getting the coating a bit gummy before you fry them. After frying, I let them rest on my metal broiler rack/oven sheet combo from my toaster oven. I didn't use the sauce in the recipe, I just slapped on what we had out of the bottle...Frank's, Sweet Baby Ray's, and Tropical Pepper co. habanero/mango/coconut sauce. They were not the least bit oily or greasy. Fried doesn't have to equal bad, but badly fried food, now that is in fact, bad. I'd love to make these regularly.
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2000+ reviews and 5 stars? Must be a reason. So let me tell you the reason. It's that I...