KFC ZINGER WINGS

12 Chicken Wing Pieces

Hot Sauce Marinade

1 Cup flour

4 Tsp HOT Paprika Or Cayenne Pepper

1 Tsp Salt

1 Tsp Garlic Grainules

Cooking Oil

Coat wings in marinade and leave in refrigerator for a minimum of 6 hours, preferably leave overnight.

Remove wings from marinade and let excess drip away allowing whatever is stuck to the wings to remain.

Put flour,spices and salt in a large plastic freezer bag and beat the egg in a bowl and set aside.

Coat the wings one at a time by first throwing a marinade moistened wing into the freezer bag full of flour and spices and blow in some air so that you can give it a good shake to coat. Then dip the coated wing in the egg, allowing the extra to drip back in the bowl and throw it in the bag of flour for a second flour bath. Place coated wing aside to rest while you coat the rest.

Heat up enough cooking oil to almost submerge a wing on medium until it bubbles vigorously if you sprinkle some flour in. Cookers differ greatly so if your medium high isn't too high you might want to use this setting instead. the important thing is that they are in the oil long enough to cook the meat through without burning the coating. It's a very delicate balance.

Next add the chicken 3-5 pieces at a time so as to not bring the temperature of the oil down too much and fry them on both sides for a total of about 4-5 minutes until they are very dark.

Some of the paprika might turn black during this process, but don't worry, your chicken wings won't taste burnt.

Remove from oil and allow to dry on a baking rack.

You can also pat dry with paper towels to remove any stubborn oil.

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