Another appetizer I made for our Darling Baker's Superbowl Appetizer Party.
The recipe is a take-off on one I've been making for years and years, from "Sunset" Magazine.
A cut is made around the circumference of the small end of the chicken wing drumette bone, the skin is pulled down over the large end. They are seasoned heavily with salt and pepper then dusted with corn starch and fried until crispy crunchy.
They are soo good!
Just a note:
This time I made them using previously frozen chicken drumettes, which I do not recommend. The results are much neater if you use fresh chicken wings (as I usually do.)
Thank you Jain for planning this DB event!