Crispy Chicken Wing Appetizers
|Chicken wings||4 1⁄2 Pound|
|Cornstarch||2 Tablespoon (Adjust Quantity As Needed)|
|Salad oil||2 Cup (32 tbs) (For Deep Frying)|
|Spicy barbecue sauce||1⁄4 Cup (4 tbs) (Bottled)|
Cut off meatiest portion of chicken wings at first joint (reserve center sections and tips to make stock another time).
Holding small end of each large piece, trim around bone with sharp knife to cut meat free.
Then cut and scrape with knife to push meat down to large end of bone.
Finally, with your fingers, pull portion of meat and skin down over end of bone. (At this point you can cover and refrigerate wings until next day.)
Just before frying, sprinkle wings lightly with salt and pepper, then dust with cornstarch; shake off excess.
In a deep pan, heat 1 1/2 inches oil to 350° on a deep-fat-frying thermometer.
Cook 4 or 5 wings at a time for 5 to 6 minutes or until golden brown, turning several times.
Lift from oil with a slotted spoon and drain on paper towels; keep warm in a 200° oven until all are cooked or as long as 1 hour.
Serve warm with a barbecue sauce for dipping.
Serving size: Complete recipe
Calories 3146 Calories from Fat 1047
% Daily Value*
Total Fat 117 g180%
Saturated Fat 21.3 g106.3%
Trans Fat 2.2 g
Cholesterol 1163.5 mg387.8%
Sodium 2253.6 mg93.9%
Total Carbohydrates 42 g14.1%
Dietary Fiber 0.3 g1.2%
Sugars 10.6 g
Protein 449 g897.1%
Vitamin A 32.5% Vitamin C 47.9%
Calcium 26.6% Iron 100.6%
*Based on a 2000 Calorie diet