My little brother LOVES wings & he went on his mission to Louisiana, so he’s a big fan of anything spicy; I make this at his request. The recipe is courtsey Todd Crump, who was a member of a BYU ward I was in when I lived on condo row.
Flour mixture:
Flour
salt (to taste)
pepper (to taste)
pinch of cayenne
Tony Cacheres cajun seasoning
Method:
Take chicken, skinned or not skinned, dip in egg whites, then into flour mixture. Bake on cooking sheets covered with foil on low heat (200 to 275 degrees) for about an hour. Remove from heat & cool (15 minutes). Redip in eggwhites and flour mixture. Deep fry until golden brown. Drain grease. Soak for about 1 minute, until saturated, with wing sauce.
Best with blue cheese & celery.
