Mom's Fried Chicken Wings
This is a quick and easy family meal. Fried chicken wings are best eaten immediately after cooking, but they can be reheated the next day in a conventional oven or microwave oven. Match them with potato salad for a picnic, or mashed potatoes and gravy for a dinner at home.
- chicken wings, tips removed, and cut into two sections
- 1 1/2 cup corn or other vegetable oil (not olive oil)
- all purpose flour
- Lawrys seasoning salt
Season chicken pieces liberallly with seasoning salt on all sides.
Dredge in flour.
Heat the oil in a large skillet until it just begins to smoke. Drop chicken pieces in the oil, taking care not to crowd. Brown on all sides until golden brown.
Ater the chicken pieces are nicely browned, reduce heat and continue cooking chicken an additional 15 to 20 minutes while periodically turning it.
Drain on paper towels and serve.
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Chicken wings are available precut into pieces and frozen. The quality is not affected by having been frozen since most chicken that you purchase in the supermarket has been frozen and thawed anyway. Chicken thighs, breasts and drumsticks can be cooked following this recipe.