Chicken Wings

2 lbs Chicken wingettes and drumettes
5 cups canola oil for frying
1 ½ cups flour
2 tbsp Lowry’s season salt
2 tbsp onion powder
2 tbsp garlic powder
1 tsp salt
2 tsp pepper

For buffalo sauce:
4 tbsp unsalted butter, melted
1/3 cup hot sauce

For honey glaze:
4 tbsp unsalted butter, melted
½ cup honey
2 tbsp pineapple or mango preserves

Heat oil in large pot on medium high. I use the old trick and splash a little water from my fingers on it. When it sizzles, the oil is ready. It should be 350 degrees.

Combine the flour, season salt, onion powder, garlic powder, salt and pepper in a large Ziploc bag.

Rinse the wings and pat them dry with a paper towel. In small batches (about 6-8 at a time), put the chicken in the flour mixture and mix until they are all coated. Shake the excess flour off of each one before putting it into the heated oil.

Cook each batch of chicken wings for approximately 6 to 8 minutes.

Drain them on a wire rack or plate with several paper towel on it to get off the oil.

In a large plastic bowl or Tupperware container that comes with a sealed top, add 4 tbsp of the melted butter and hot sauce. Put the number of wings in the bowl that you want to have with the buffalo sauce, put the top on the container and shake it to make sure all of the wings are coated fully.

Note: I keep some of the wings plain for simple fried wings and then do some with the regular buffalo sauce (butter and hot sauce) and the rest with a honey glaze (see below).

In the same container, add 4 tbsp butter, honey and the preserves. Mix it and then add your remaining wings. Give it a shake to coat them all.



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