Chicken Wings

We made chicken wings for dinner tonight. I prepared them two ways to compare which way I liked better. The most time consuming method was the first one, but it was the tastiest. The second method was easy and to the point. We served 4 types of dipping sauces: Thai R Cracker (from Quaker Steak and Lube), Ranch Dressing, Honey BBQ sauce, and ketchup. Thai R Cracker is nummy!

Fried/Baked Chicken Wings
These Chicken wings are egged and fried in butter, then baked.

Serves 4

3 lbs. chicken wings
1 egg, lightly beaten
1 1/3 cup all-purpose flour for coating
1 cup butter
salt and pepper

Preheat oven to 425 degrees F. Combine flour, slat and pepper. Dip the wings in egg and coat with flour. (I put the flour in a gallon sized storage bag and add the egged chicken, then seal and shake. It gives a nice, even coating.)
Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place on a baking sheet. Bake in preheated oven for 30 minutes. Serve with your favorite sauce.

Simple Baked Wings
A nice clean way to prepare wings, and much healthier that frying.

Serves 4

3 lbs. chicken wings

Preheat oven to 425 degrees F. Place wings on a baking sheet. Bake in preheated oven for 1 hour. Serve with your favorite sauce.

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