August 9, 2010
1 hr 30 mins
1 hr 45 mins
1Heat oil in a deep pot/pan. The oil should be just enough to cover wings entirely, an inch or so deep.
2Combine the butter, chili sauce, pepper and garlic in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3In a small bowl mix together the flour, paprika, cayenne pepper and salt.
4Dip the chicken wings in egg and place them in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
5Cover dish or bowl and refrigerate for 60 to 90 minutes.
6Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown.
7Remove from heat, place wings in serving bowl, add sauce mixture and stir together. Serve.