Recipe courtesy of Pink Tea Cup

Dot's Chicken Wings

  • Level: Easy
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2 cups flour, or enough to cover

Pinch Accent

Pinch salt

Pinch black pepper

Pinch garlic powder

Pinch paprika

Pinch beef base (powdered beef stock)

1 pound chicken wings

Oil to cover for frying


Packaged yellow rice

Pinch paprika

Pinch black pepper

Pinch salt

1 egg, beaten with fork

1 pound frog legs

2 cups flour, or enough to coat

1/4 cup vegetable oil

1/2 cup white cooking wine

1 medium garlic clove, minced


Add seasonings to flour. Roll chicken wings in mixture. Preheat oil in deep fryer to 375 degrees. Add floured chicken wings and cook for approximately 10 minutes until golden brown.


Prepare rice according to package directions. While rice cooks, add seasonings to egg. Cover frog legs in egg mixture, and then roll in flour.

Preheat vegetable oil in frying pan on a medium flame. Place coated frog legs in pan and brown, uncovered. When finished, pour off the extra oil, leaving frog legs in pan. Add cooking wine and garlic to pan, cover and simmer for 30 minutes.

Serve on top of rice with pan juices poured on top.

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