Try this Joyces Chicken Wings recipe, or contribute your own.
Suggest a better descriptionCut each wing into three sections (I throw away the tiny meatless part). Skin the "drumsticks" and cut away excess skin and fat/feathery edges of the "double-bone" sections. Salt and pepper both sides of each piece. Put some flour into a bowl (with a lid that fits it). Add salt and pepper. Dump all the chicken pieces into the flour, put the lid on tightly, then shake to thoroughly cover each piece of chicken. You can cook right away, but I usually refrigerate the chicken for a couple of hours to allow the flour to get sticky. Then pull apart the pieces, add flour and shake again while my Crisco is getting hot. Deep fry the pieces in Crisco shortening...add enough Crisco to a skillet to be about 1/2" deep. Serve while hot with side dishes of hot sauce...my favorite recipe is my own...contained in: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1520 | ||
Calories from Fat: 1230 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.7g | 182 % | |
Saturated Fat 55.1g | 275 % | |
Monounsaturated Fat 60.7g | ||
Polyunsanturated Fat 14.9g | ||
Cholesterol 76.5mg | 24 % | |
Sodium 155mg | 5 % | |
Potassium 1.5mg | 0 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 75g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1520
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