July 29, 2017
Main Dish, Snacks, Poultry,
Chicken, Vegetables, Appetizers, Onions, Asian, Korean, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Deep Fry, No Eggs, Flour, Wings more
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"Love chicken wings and this recipe from our Saturday newspaper The Weekend West looks delicious. Times are estimated and have not included marinading time."
Place the wings sections in a bowl with the onion, garlic and buttermilk and leave for a few hours and when ready to cook drain the wings and coat them with the seasoned flour.
Heat the oil to moderately hot and slip them a few at a time into the oil and cook until golden brown and keep warm in a moderate oven while you cook the rest.
For the sauce simply combine the ingredients and when all the chicken is cooked tumble the crisp chicken wings through the sauce and at once and perhaps with a scattering of coriander leaves and toasted sesame leaves.
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Cut the recipe in half and then made them following the recipe. When they were cooked through I broiled them for a couple of minutes to brown them up and brought them to my sisters for card night. They are just wonderful and a big hit with my card buddies!!