Fried Chicken Wings
Alex soaks chicken twice in the egg-milk mixture and double-dredges in the highly seasoned flour for a superior crust.
Recipe by Southern Living February 2013
Alex soaks chicken twice in the egg-milk mixture and double-dredges in the highly seasoned flour for a superior crust.
The pepper really ruined it...I should have known that 3 tablespoons was too much - It was a lot of work and expense just to toss the food. Consider revising
Read MoreThese wings were delishious. I used only 1.5 tablespoons of fresh ground black pepper in the flour recipe and it was great. Best wing recipe if you want the real deal like restaurant style. I also used garlic and onion powder in stead of fresh. They were great! I would recommend doubling the flour part and dredging in two bowls as I found second half didn't have as much coating mix on them.
Read MoreVery tasty recipe. Only dislike is too much pepper in the flour mixture. I will cut it by half next time. I baked the wings instead of frying them. They were great tasting. Took over 1 hr and 15 mins. to bake. (the wings were frozen). Will definitely make these again.
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