Prep 1 hr
Cook 1 hr
My mom made this recipe ages ago. Can't remember if it's her invention or not - I know I love them and so do my friends whom I've made it for. It adds a nice sweet aftertaste to your wings.
- Soak wings in brine to remove impurities for about 30-60 minutes. Then rinse with cold water.
- Cut wings at joints with kitchen shears (save the tips and freeze them for stock).
- Combine flour, salt and pepper in large bowl or plate for dredging.
- Sprinkle lightly with McCormick's Cinnamon Sugar (resist the temptation to be liberal; that can make the skin gooey).
- Pat wings dry.
- Heat oil in electric skillet to 375 degrees.
- Dredge sugared wings into flour mixture. Remember to shake off excess flour.
- Put no more than 8-10 pieces into skillet at a time. Cook until golden brown and crispy.
- Drain cooked wings on newspaper or grocery bags. Don't use paper towels - this makes them soggy. I know it sounds like it takes forever, but this is just an estimated time.
- If you want to make more, just replenish your flour mixture, and you shouldn't need anymore oil. I know it's a lot of oil, but these wings MUST be deep-fried to enjoy the taste. Eat them with fries or salad. They go great with a nice pinot grigio too.
put it this way bout bit the tips of my fingers off eating them do i need to say lol.
I will have to admit I never thought about adding sugar and cinnamon to my chicken. On the other hand, I would have to say that it was some what bland. I sprinkled it very lightly with seasoning salt after cooking it and it helped spice it up alittle=)