National food 16
The kitchen star
#Fried_chiken_wings
#ingredients
12 small chicken wings1/4 teaspoon seasoned NATIONAL salt, or to taste1 cup all-purpose flour1 teaspoon coarse salt1/2 teaspoon ground black pepper1/4 teaspoon cayenne pepper1/4 teaspoon paprika1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank’s®), or to taste2 quarts vegetable oil for frying
NATIONAL BROST. MASALA 1/2 PAKCET
HOW TO MAKE
Season chicken wings lightly with seasoned salt.
Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture AND NATIONAL BROST MASALA to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C
