Goes great with beer...replicates restaurant style wings.
Wings--must be completely thawed and patted dry
Batter--1 cup flower, mix with 1 cup fish and chips batter, 3 tablespoons of Morton's "Nature Seasonings" spice mix (salt, pepper, garlic, dried onion powder, celery salt), 1 tablespoon paprika.
Sauce--1 bottle of Franks hot sauce (regular, not the wing mix), 1/2 bottle of louisianna hot sauce.
Dredge dry wings through batter mix, put in fridge for half an hour, fry for 8-10 minutes in peanut oil at 375 degrees. Meanwhile heat sauce. When the wings are done, drain out oil, and toss them in the sauce for a minute. Bon ape fucking tit!
Bindle-stiff beer is a worker-owned brewery. The workers make beer they like. And then they drink it. If you happen to find us, and like our beer, you are welcome to join us.
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