Tangy and addictive Carolina Mustard Sauce served over crispy fried chook wings. These fowl wings are some of the pleasant we have ever had.
For the Wings
- 1 big p.C. Of fresh bird wings
- 1 cup AP flour
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- half tsp all reason seasoning of choice
- 1/2 tsp garlic powder
- Oil for deep frying
For the Mustard Sauce
- 2/three cup yellow prepared mustard
- 1/2 cup Frank's Red Hot sauce
- half of cup butter
- 2 TB brown sugar
- 2 TB Worcestershire sauce
- 1 tsp black pepper
- half tsp salt
Cook That
For the Wings
- Cut fowl wings at the joint into wings and drums, discarding the wing pointers. Place the wings and drums into a large dish, which includes a 9x13 baking pan or different field.
- In a bowl, combine flour, cayenne, paprika, all motive seasoning, and garlic powder. Sprinkle the flour and seasoning aggregate on pinnacle of the chicken wings. Toss along with your fingers to coat all the wings.
- Cover and refrigerate for 1 to 2 hours.
- In a deep fryer, warmth vegetable or peanut oil to about 365 tiers. In small batches, fry the chook wings for approximately 12 mins according to batch. The wings can be golden brown and now not crimson at the bone. (Your cooking time may additionally vary primarily based at the oil used, cooker, and length of wing.)
- Remove from heat, shake to dispose of extra oil, and drain on brown paper baggage or newspaper.
- Place a serving in a bowl, and toss with preferred amount of sauce and serve warm!
For the Mustard Sauce
- In a sauce pan, integrate all sauce ingredients. Heat over medium low heat, stirring frequently till all substances are mixed and dissolved. Heat to a low boil, then lessen to a simmer for 10-15 minutes. Refrigerate any leftovers.