1/2 Photos of Miss Edie's Cinnamon Chicken Wings
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.
My Private Note
Units: US | Metric
- 1Soak wings in brine to remove impurities for about 30-60 minutes. Then rinse with cold water.
- 2Cut wings at joints with kitchen shears (save the tips and freeze them for stock).
- 3Combine flour, salt and pepper in large bowl or plate for dredging.
- 4Sprinkle lightly with McCormick's Cinnamon Sugar (resist the temptation to be liberal; that can make the skin gooey).
- 5Pat wings dry.
- 6Heat oil in electric skillet to 375 degrees.
- 7Dredge sugared wings into flour mixture. Remember to shake off excess flour.
- 8Put no more than 8-10 pieces into skillet at a time. Cook until golden brown and crispy.
- 9Drain 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.
- 10If 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.
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Nutritional Facts for Miss Edie's Cinnamon Chicken Wings
Serving Size: 1 (147 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 490.5
- Calories from Fat 221
- Total Fat 24.6 g
- Saturated Fat 6.8 g
- Cholesterol 116.5 mg
- Sodium 1274.2 mg
- Total Carbohydrate 32.5 g
- Dietary Fiber 1.4 g
- Sugars 0.1 g
- Protein 32.1 g