“I GOT THIS RECIPE YEARS AGO FROM A COOKBOOK IN 1977 AND THEY HAVE BEEN A HIT SINCE. YUMMY. THEY ARE CRISPY AND QUITE TASTY. A MUST TRY.”
READY IN:
1hr
YIELD:
48 wings
UNITS:
US

Ingredients Nutrition

Directions

  1. COVER CHICKEN WITH WATER SALT AND GARLIC.
  2. AFTER THEY START TO BOILCOOK FOR 20 MINUTES.
  3. DRAIN IN COLANDER.
  4. WHILE HOT ROLL IN ITALIAN BREAD CRUMBS AND GARLIC SALT.
  5. LAY ON A COOKIE SHEET TILL COOL.
  6. PACKAGE FOR FREEZER.
  7. TO COOK PUT IN DEEP FRY OR SKILLET WITH OIL UNTIL GOLDEN BROWN.
  8. DELICIOUS.

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