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Sunny's BBQ Chip Wings

Ingredients

  • Chicken Wings, 12 whole
  • Flour, 2 cups
  • Sweet Paprika, 1/4 cup
  • Onion Powder, 2 tablespoons
  • Garlic Powder, 2 tablespoons
  • Sugar, 1/4 cup
  • Quarts Vegetable Or Peanut Oil, 2, for frying
  • Chicken Wings, 12 whole
  • Flour, 2 cups
  • Sweet Paprika, 1/4 cup
  • Onion Powder, 2 tablespoons
  • Garlic Powder, 2 tablespoons
  • Sugar, 1/4 cup
  • Quarts Vegetable Or Peanut Oil, 2, for frying

Directions

Source: http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-bbq-chip-wings-recipe/index.html

* Line a sheet tray with a wire rack. Using kitchen shears or a sharp knife, separate the chicken wings into drummettes and wings, discarding the wing tip joint.



In a large paper bag add the flour, 2 tablespoons of salt and about 5 grinds of black pepper. In batches, toss the chicken wings in the bag until fully coated with flour. Place the coated wings on the wire rack at room temperature until the flour appears to be invisible or soaked into the skin, about 30 minutes.



Meanwhile make the coating: In a small saute pan over medium-low heat, add the paprika, onion powder, and garlic powder. Toast the spices while tossing constantly to avoid burning until they are fragrant, about 5 minutes. Remove the spices from the heat and allow to cool completely. Once cooled add 1/2 teaspoon of salt and the sugar. Place in a bowl or paper bag for tossing.



In a large pot, heat oil until a deep fry thermometer reaches 375 degrees F. Working in batches, add the chicken and fry until cooked through and crispy, 10 to 13 minutes each batch. Remove from oil and immediately add the fried wings to the bowl or paper bag filled with the coating and toss. Serve immediately.
* Line a sheet tray with a wire rack. Using kitchen shears or a sharp knife, separate the chicken wings into drummettes and wings, discarding the wing tip joint.



In a large paper bag add the flour, 2 tablespoons of salt and about 5 grinds of black pepper. In batches, toss the chicken wings in the bag until fully coated with flour. Place the coated wings on the wire rack at room temperature until the flour appears to be invisible or soaked into the skin, about 30 minutes.



Meanwhile make the coating: In a small saute pan over medium-low heat, add the paprika, onion powder, and garlic powder. Toast the spices while tossing constantly to avoid burning until they are fragrant, about 5 minutes. R

Grocery List for this recipe

1Chicken Wings

1Flour

1Kosher Salt And Freshly Ground Black Pepper

1Sweet Paprika

1Onion Powder

1Garlic Powder

1Kosher Salt

1Sugar

1Quarts Vegetable Or Peanut Oil

1Chicken Wings

1Flour

1Kosher Salt And Freshly Ground Black Pepper

1Sweet Paprika

1Onion Powder

1Garlic Powder

1Kosher Salt

1Sugar

1Quarts Vegetable Or Peanut Oil