Special equipment: a deep-fryer
Combine the House Seasoning, seafood seasoning and seasoning salt in a bowl and add the chicken wings; toss to coat well. Marinate, covered, in the refrigerator for at least 24 and up to 48 hours.
Preheat oil in a deep-fryer to 350 degrees F. Toss the wings in the Chicken Flour, then fry then, fully submerged, for 15 minutes, checking after 5 minutes to make sure wings are not stuck together (do not crowd the fryer; cook in 2 to 3 batches). Drain on paper towels and add House Seasoning to taste.
Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.
Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Eastside Fish Fry & Grill, Lansing, MI
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