Nine (9) Pounds of Hot Wangs
Different method this time, used a Chinese restraunt style batter instead of breading.
Yields a much lighter coating with plenty of crunch, family seems to prefer this style.
Heat oil to 375°
Batter
2c cornstarch
1c flour
3T seasoned salt
2T baking powder
1.25T each black pepper, paprika, cayenne, granulated garlic and onion
2.75c water
Mix dry ingredients, whisk in water till smooth.
Makes enough to batter 8-10lbs of wings.
Dredge wings in cornstarch.
Batter wings in batches, allow excess to drip off.
Fry wings in batches 8-10 minutes, 185° IT on the bone.
Toss wings in your favorite sauces.
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Honey BBQ and Teriyaki
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Ghost Pepper
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Served with tater tots, salad, cucumber, celery and homemade super chunky Bleu Cheese dressing.