Quote:
Originally Posted by Stewie
I make a mixture of AP flour, salt, pepper, red pepper flakes (run through a spice grinder), and cayenne pepper.
Cut the wings at the joint. (This allows more to be cooked at one time in a cast iron skillet.)
Dredge through milk or egg wash and then through flour mixture.
Fry in oil until done.
Throw hot (temperature-wise) wings over REAL butter and mix until coated.
Add Louisiana hot sauce to your hearts desire. I use Frank's.
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What's up with the butter? Is this common for wings? I never knew butter was involved. I guess everything is better with butter........... and bacon. Maybe I'll wrap the wings in bacon and baste them in butter!