Crispy Fried Wings

Ingredients:

Vegetable oil (or shortening)

Fresh (thawed) chicken segments (separated into drums and flats)

Butter (1 stick per approx. 4 lbs of wings)

Seasoning (dry) or bottled

Preparation:

1. Lay wings out one paper towel and pat dry.

2. Using a sharp fork or knife, poke 2-3 sets of holes into the skin of each wing. 

3. In a dutch oven or saucepan, heat oil to 250 degrees, then add wings in a single layer, not touching.

4. Fry wings in batches at 250 degrees for 3-5 minutes. The oil temperature will drop when you add the wings; let it get back up to 250, and then start timing. You are not trying to get the wings done, just lightly fried. Stir the wings around a time or two while frying, so they don't stick to the bottom of the dutch oven.

5. Remove wings from oil and place on paper towel-lined baking sheet or plate. Let rest while you fry the rest of the batches of wings at 250.

6. Heat oil to 375 degrees.

7. Again working in batches, fry wings at 375 until golden brown, stirring to prevent sticking.

8. While the wings are cooking, melt butter and mix with dry seasoning in a bowl, or mix your bottled seasoning with the butter.

9. As wings finish cooking, add them to the bowl with seasoning and toss to coat.