Written by: Chef Harry Wojnton
8/20/2010 1:03 PM 

3 lbs wings (use a butcher knife to cut in 3 pieces)  Save the tip for chicken stock

1 Qt. Buttermilk

1 Stick of butter

1/2 Cup of White Wine Vinegar

1/2 Gallon Peanut Oil (in a deep fryer)

1 Lg. Bottle of Red Hot

1 Qt. Flour

Directions:

1. Soak wings in Glad sealable bags with buttermilk, 1/2 of the Red Hot and spices (I like Emeril's Essence).  Let soak for 8 hours or overnight.
2. Melt butter in a large skillet with a lid and pour in the rest of the Red Hot and Vinegar.
3. Heat peanut oil to 360 degrees.
4. Coat wings with flour.
5. Fry until golden.
6. Put in skillet on low heat, coat well and put lid on.

Copyright ©2010 Chef Harry Wojnton

Trackback Print

Tags: Wings , Red Hot , Labor Day , Buttermilk , Flour , Peanut Oil

Categories: Recipes

Location: Blogs Chef Harry Wojnton

Your name:
Your email:
	(Optional) Email used only to show Gravatar.
Title:
Comment:
Security Code Enter the code shown above in the box below
Add Comment   Cancel