Recipe - Joyces Chicken Wings

Chicken Wings
Flour
Salt & Pepper
Crisco shortening

Cut each wing into three sections (I throw away the tiny meatless part).
Skin the "drumsticks" and cut away excess skin and fat/feathery edges of
the "doublebone" sections. Salt and pepper both sides of each piece.

Put some flour into a bowl (with a lid that fits it). Add salt and pepper.
Dump all the chicken pieces into the flour, put the lid on tightly, then
shake to thoroughly cover each piece of chicken.

You can cook right away, but I usually refrigerate the chicken for a couple
of hours to allow the flour to get sticky. Then pull apart the pieces, add
flour and shake again while my Crisco is getting hot.

Deep fry the pieces in Crisco shortening...add enough Crisco to a skillet
to be about 1/2" deep.

Serve while hot with side dishes of hot sauce...my favorite recipe is my
own...contained in: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection
of Recipes from the Kitchen of Joyce and Clem Kohl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini