BUTTER DIPPING SAUCE
Melt ½ stick of salted butter, ¼ cup of hot sauce, 1 tablespoon pineapple juice and 1 teaspoon Worcestershire sauce in a skillet. Arrange fried wings on a platter. Garnish platter with curly parsley. Serve the chicken wings with the butter dipping sauce, celery sticks, carrot sticks, cucumber slices, crumbled blue cheese, ranch and blue cheese salad dressing, parmesan cheese, dried parsley and chopped garlic.
My preference is floured fried chicken wings. Do not toss the wings in the dipping sauce, allow your guest to dip if they want.
We have made the sauce now it’s time to fry the chicken. Heat oil to 350 degrees. Keep the oil at 300 to 325 degrees while the chicken fries.
10 – 15 chicken wingettes, 1 cup self-rising flour, 1/4 cup corn starch, 1 teaspoon black pepper, 3 teaspoons seasoning salt, 1 teaspoon onion powder, 3 teaspoons granulated garlic powder, 1 teaspoon poultry seasoning, 2 teaspoons Spanish paprika, peanut oil for frying
Soak wings in a bowl of ice water, lemon juice, and cayenne until you are ready to fry them. When you are ready to fry the wings drain and pat dry. Season with the ingredients listed above, except the flour and corn starch. Dump the flour, corn starch, and dry ingredients into a brown bag or a large storage bag. Drop wings in bag shake cover with flour, shake off excess flour. Add oil to the skillet. Drop wings into the hot oil. Fry wings until golden brown on both sides. Remove wings from oil and drain on paper towels.