A standard for sofa tailgating in the Blackburn household are chicken wings. We love these little things and there are numerous ways to make them instead of just Buffalo wings. I stumbled across this recipe from The Neely’s and jumped right on them. They were fantastic. Now, the Neely’s served them with a horseradish sauce that left a lot to be desired (in fact, we ended up throwing it out), so we just ate them plain. That won’t stop me from coming up with another sauce next time we make them.
The key is to let these sit in the refrigerator to get those seasonings to settle in. Also, do not cook more than 3 at a time. These are awesome with the crispy coatings which occur when they are not overcrowded in the deep fryer!
3) For the batter, mix eggs and seasonings. Put the flour in a shallow dish. Preheat oil. Dip the wings in the egg batter and roll in the flour.
5) In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Place the wings, THREE AT A TIME, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. My wings took about 10 minutes per batch.