Yield: 1 Dozen Wings
Chicken Wings - 12
Salt - 1 tsp + 1 tsp
Black Pepper - 1/2 tsp + 1/2 tsp
Green Seasoning - 1/2 cup
Flour - 1 1/2 cup
Onion Powder - 1/2 tsp
Garlic Powder - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Oil for frying - 3 to 4 cups
Clean, wash and pat dry wings.
Place wings in a bowl.
Add 1 tsp salt, 1/2 tsp black pepper and fresh green seasoning.
Massage ingredients into the wings.
Cover and allow to marinate for 6 hours or overnight in the refrigerator.
Place flour into a bowl.
Add remaining salt, black pepper, onion powder, garlic powder and cayenne pepper.
Using a fork, mix until fully incorporated.
Pour oil into a pot and heat over high heat. Ensure that the oil doesn’t fill more than 1/3 of your pot. This will prevent spillage.
Heat oil to 325°F.
While the oil is heating, dredge wings in seasoned flour and set aside.
Once oil is heated to 325°F, gently place wings into oil.
Don’t fry too many wings at the same time as this will greatly reduce the heat of the oil, which will lengthen the cooking process and greatly affect the end result.
Depending on the size, fry wings for 10 to 15 minutes or until golden brown.
Drain off excess oil.