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Coated in a flour mixture with paprika and ground red pepper and then fried, Right Wings get the thumbs-up vote when these favorite appetizers are on the menu.

Recipe by Southern Living August 2012

Gallery

Becky Luigart-Stayner; Styling: Caroline M. Cunningham

Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all-purpose flour and next 3 ingredients in a large bowl.

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  • Cut off chicken wing tips, and discard; cut wings in half at joint. Add wings to flour mixture; toss to coat. Cover and chill in flour mixture 1 1/2 hours.

  • Pour oil to depth of 2 inches into a Dutch oven; heat to 375°. Remove wings from flour mixture, shaking off excess. Fry wings, in batches, 10 to 12 minutes or until golden brown. Drain on a wire rack over paper towels. Transfer wings to a wire rack in a jelly-roll pan, and keep warm in a 225° oven. Place wings in a large bowl, and add 3/4 to 1 cup Romesco Sauce; toss to coat. Serve hot wings with remaining sauce.

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