In the Illinois Valley chicken wings are wildly popular. Every tavern and bar and grill seems to have a wing night, and every local has there favorite hot spot. There are some crazy statistics on how many chicken wings the United States consume on Super Bowl Sunday, the latest prediction was 1.25 billion. Our household gobbled down 70 chicken wings to contribute to this staggering statistic. So here is a recipe that will allow you to have your own wing night at home!
Vegtable Oil for deep frying
Your favorite wing sauce
First I’m going to explain how to cut the chicken wings if you do not already know how to do it.
First make a cut between the drumette and the wing, when you do this you will see a white joint, cut through this joint.
Now you have 2 parts, a drumette and a wing.
Next take the wing and make a slice b/n the wing and the wing tip, again you will see a white joint, cut through this white joint. Discard the wing tips.
Now lay your drumettes and wings out on a pan. First pour some soy sauce over the wings, just enough to get them wet so the seasonings stick. Next sprinkle: pepper, garlic salt, garlic powder, and onion powder over the wings. Turn the wings over and repeat on the other side. Now the wings are coated in flavorful seasonings.
Heat vegetable oil in a deep pan for deep frying until a thermometer reads 350 degrees. Carefully drop the drumettes and the wings into the hot oil. And cook for 7-10 minutes. The wings will start to float to the top when they are cooked through. The wings will cook faster than the drumettes, so you may want to cook all drumettes in a batch and then all the wings in a batch. Lay out on a paper towel lined pan to absorb excess oil.
Finally, toss the wings in your favorite wing sauce. In our house we like Cookies Hot Wing Sauce. Serve with Blue Cheese Dressing or Ranch for dipping, and celery on the side to help cut back the heat. You can keep wings warm in a crock pot if needed.