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Ingredients:
12 Chicken Wings
1/3 cup flour
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp smoked paprika
3/4 cup breadcrumbs
2 large eggs
3 tbsps milk,
1/3 cup butter, melted
2 tbsps chilli sauce
1/8 tsp black pepper
1/2 tsp garlic powder
1-2 cups oil
Instructions:
Remove wing tips and any loose skin and discard.
Leave the remaining skin on if desired.
Rinse wings in cold water, pat dry with paper towels and set aside.
In a large plastic bag, combine flour, salt, cayenne pepper and paprika, shake well.
Add chicken to the plastic bag, seal and toss to coat well.
Refrigerate for one to four hours or overnight, this will ensure crispy wings.
In a mixing bowl, add bread crumbs.
In another bowl, whisk together eggs and milk until frothy.
Remove chicken from the refrigerator and shake off any excess flour coating.
Dip coated chicken in the egg mixture, roll in the bread crumbs until well coated.
In a saucepan, add oil and heat to 190°C. Place three or four chicken pieces in the pan with the main meat side up and fry for six minutes, being careful not to crowd the pot.
Turn the chicken over and continue to fry for another six minutes.
The wings should be golden brown.
Cut into the thick portion of the wing to test if there is no pink showing.
Remove chicken from the frying pan onto paper towels to absorb any excess oil, and immediately place in a large bowl.
In a small saucepan, add butter, hot chilli sauce, black pepper, granulated garlic powder and heat just to boil, stirring constantly.
Pour the hot sauce over the chicken wings and toss to coat well.
Serve immediately or while they are still hot.
Note: Allow the oil to return to temperature before adding more chicken.
Repeat with remaining chicken.
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