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Finger-Lickin' Chicken Wings

This recipe comes to us courtesy of our friends at This Ole Mom
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2 pounds Chicken Wings thawed , split at the joint, wingtips removed and discarded 
Vegetable Oil , for frying
Sea Salt, Garlic, Pepper to taste
2 cups All- Purpose Flour
3/4 cup Moore's Buffalo Wing Sauce
3/4 cup Moore's Honey BBQ Wing Sauce
3/4 cup Moore's Asian Teriyaki Wing Sauce
Gallon Size zip-lock bag
Pan lined with paper towels
3 glass bowls for wing sauces 
Large serving platter 
Deep fryer


1. Put chicken wings in a bowl then sprinkle with sea salt, pepper, and garlic to your liking. 
2. Place the bowl in the refrigerator for 20 minutes. 
3. Heat cooking oil in deep fryer to 350 degrees F . 
4. Place flour in zip-lock bag,  working in batches put chicken wings in bag and shake the bag until wings are evenly coated. 
5. Fry wings until lightly browned, 8 to 10 minutes per batch. 
6. Transfer the wings with a slotted spoon to a wire rack /pan lined with paper towels. 
7. Pour each wing sauce into separate bowls. 
8. When wings get cool to touch roll wings one at a time into wing sauce  of choice. Place wings on a large serving platter and enjoy!