Fried Chicken Wings
These wings can be fried ahead of time and kept warm in the oven or reheated the next day.
Southern Living, February 2013
Gallery
Credit:
JENNIFER DAVICK; STYLING: BUFFY HARGETT
Recipe Summary
Double-dredging and deep-frying chicken wings the same way that many great Southern cooks fry the rest of the bird is so smart and delicious. It gives the wings that thick, crisp, golden brown crust that we crave in great fried chicken, and it's worth every step. These wings can be fried ahead of time and kept warm in the oven or reheated the next day. For that matter, they're great cold, and served for an afternoon lunch on the porch.
Ingredients
Directions
Tips
Source: My Beverly Hills Kitchen