|Flour||1⁄2 Cup (8 tbs)|
|Fat||2 Cup (32 tbs) (For Frying)|
The trick to this recipe is in dividing the chicken wings.
Separate each wing at the joints.
This will give you 3 pieces.
Reserve wing tips for soup later.
Mix flour, salt, and seasonings well.
Coat each chicken piece thoroughly.
Drop floured chicken into deep fat.
Fry them quickly until crisp and golden brown.
Serve with your favorite sweet-and-sour sauce or by themselves.
Party drumsticks can be made ahead, frozen, and reheated in a moderate oven.