Fried chicken wings!

Ingredients:

• Chicken Wings: 2-3 lbs of party wings (about 20-30 wings)

• All-Purpose Flour: 2 cups

• 1 packet of sazon

• 2 tablespoons of chicken bouillon

• Slap ya Mama (season with ur ♥️)

• 1 tsbp of lemon pepper

• Oil for frying

• 2 tsbp Mustard

• 1/2 cup mayo

• 2 eggs

Instructions:

1. Marinate the Wings:

• Prepare the Marinade: In a large bowl, combine the eggs, mayo, mustard, chicken bouillon, and seasonings. Mix well. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for more flavor.

2. Prepare the Coating:

• Mix Dry Ingredients: In another large bowl or plastic bag, combine the flour and a generous amount of salt and pepper. Mix well.

3. Coat the Wings:

• Coating Process: Remove the wings from the marinade, allowing any excess to drip off. Dredge each wing in the flour mixture, pressing the flour mixture onto the wings to ensure a good coating then tap off any extra flour. Place the coated wings on a baking sheet or plate.

4. Fry the Wings:

• Heat the Oil: In a deep fryer or large heavy-bottomed pot, heat about 2-3 inches of oil to 350°F (175°C). Use a thermometer to maintain the correct temperature.

• Fry in Batches: Carefully add the wings to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 8-10 minutes, turning occasionally, until the wings are golden brown and crispy.

• Drain the Wings: Use a slotted spoon to remove the wings from the oil and place them on a paper towel-lined plate or wire rack to drain excess oil.

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