Holy Crap

When life gives you a wing shortage, make chicken legs.
I give the pieces a bath in an egg and hot sauce wash dredge in flour/corn meal mixture and then I coat in the sauce. Cook in a large wok for at least 15 minutes, turning frequently. Once all the chicken is cooked, I place on cooking sheets and heat at 350 for 10 minutes. While in the oven, remaining sauce is simmering in the wok, turning mahogany. When the baking is done, the pieces are sent back to the wok for a quick turn in the warmed sauce.

When life gives you a wing shortage, make chicken legs.

I give the pieces a bath in an egg and hot sauce wash dredge in flour/corn meal mixture and then I coat in the sauce. Cook in a large wok for at least 15 minutes, turning frequently. Once all the chicken is cooked, I place on cooking sheets and heat at 350 for 10 minutes. While in the oven, remaining sauce is simmering in the wok, turning mahogany. When the baking is done, the pieces are sent back to the wok for a quick turn in the warmed sauce.

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