We take the wings out of the package and cut them into phalanges, discard the third part, send the rest of the fleshy pieces to a bowl. We rinse well with running water, drain all the water. We spread paper towels in a thick layer and miss the excess water from the wings on all sides. It is important that the wings are as dry as possible.
Send the dried wings to a bowl and cover with seasonings (in fact, you can take any seasonings to your taste, but the recipe indicates which ones I cooked with), mix everything well. While we are preparing the oil, during this time the wings have time to be saturated with the smells of seasonings.
In a deep container, you can put oil in a frying pan like mine, or you can pour oil into a 3-liter saucepan and heat it for 10-15 minutes. over medium heat. After the oil is very hot, pour the flour into the wings, mix so that each piece is completely covered in flour. And put as many wings as you can in hot oil), cook for 8 minutes on fire slightly above average (on my stove, the maximum is 9, I cooked at 7.5). While preparing the wings, layout paper towels on a plate. We take out the finished wings and put them on prepared towels so that all the excess fat is saturated. Do this with the remaining wings. Done! Serve with your favorite sauces and delicious if washed down with cold beer.
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