Chicken Wings usually conjure up thoughts of BUFFALO WINGS.
This is a different method of doing them I learned from a Robert Irvine recipe.
Note: preferably use the whole (full Wing) rather than the little winglets usually found in the supermarkets.
Preheat Oven to 200 Degrees
Coat the Wings with a vegetable oil (I prefer Grape Seed or Avocado Oil) and Dust with Salt & Pepper.
Place wings on a cookie sheet, Pizza Sheet or equivalent.
Cook for 90 minutes, remove and let rest on towels for ~30 Minutes
Heat 3 or 4 inches Frying Oil in a regular size Saucepan or Saucier to 375 Deg.
Fry 2 or 3 Wings at a time for about 2 minutes (depending on size of wings). Place on paper towels or a rack on top of paper towels to drain a few minutes. If using a full size fryer, more wings can be fried at one time.
Dip into and Serve with Favorite Sauce for example:
* Buffalo Wings can be dipped in Frank's Hot Sauce for Buffalo Wings
* Teriyaki Sauce of choice [can also coat these with Toasted Sesame Seeds]
* Favorite BBQ Sauce
Can make your own Buffalo Wing Sauce by mixing [Favorite Hot Sauce with; 1 stick butter per 1/8 Cup Hot Sauce, 1/4 tsp Celery Seed, and a few pinches of salt]
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