Ingredients:
24 Lean Chicken Wings
4 Tablespoons Of Classic Tabasco Red Pepper Sauce
1 Tablespoon Of Bragg Organic Apple Cider Vinegar
1/4 Cup Of Softened Margarine
1 Teaspoon Of Granulated Table Salt
1 Teaspoon Of Ground Cayenne Pepper
1/2 Teaspoon Of Smoked Sweet Paprika
1/2 Teaspoon Of Garlic Powder
1 Large Fresh Vidalia Onion
6 Cups Of Pure Vegetable Oil
Information:
Serving Size 6
413 Calories Per Serving
30 Grams Of Fat
Preparation Instructions:
Many thanks to Adam from Tallahassee Florida for allowing me to publish his southwestern wings and rings recipe. To get started, first you will want to defrost your wings thoroughly, and then remove the tips from the wings. Next cut your Vidalia onion into rings. Moving along, next you will want to pour your pure vegetable oil into a deep fryer, and then bring it to 375 degrees Fahrenheit, or 190 degrees Celsius. While your oil is heating, take out a small to medium size saucepan, and add into it the Classic Tabasco Red Pepper Sauce, Bragg organic apple cider vinegar, softened margarine, granulated table salt, ground cayenne pepper, smoked sweet paprika, and garlic powder. Stir these ingredients together over low heat, until the sauce becomes thick and hearty. Once you have finished that last step, remove the saucepan from the stove. You are now ready for the deep frying process, so add your chicken to the sizzling hot oil, and let them cook for ten to fifteen minutes, or until the chicken is crispy and brown. Next add your onion rings to the oil, and let them cook for five to eight minutes, or until they are golden and crisp. Add your fried chicken and onions into a sealable bowl, then pour the buffalo sauce over the top of them. Place a lid on to the bowl, and then rapidly shake the chicken and onions so that they get evenly coated with the sauce. Once you are done with that last step, serve the wings and rings immediately while they are still hot. We hope you enjoyed the recipe.
