Mississippi Girl
Assistant Cook
Many years ago, I had some chicken wings that were called honey fried wings. There was defo a sweetness and the coating was crispy and smooth. They were awesome and had no need for dipping sauce.
I have tried a few different ways but coating "appears" like a tempura but my coating gets nicely browned but wing itself was not done.
Any ideas?
I have tried a few different ways but coating "appears" like a tempura but my coating gets nicely browned but wing itself was not done.
Any ideas?