Southern Cast Iron

Deep-Fried Wings

WHAT’S BETTER THAN A SPICY, DEEP-FRIED CHICKEN WING?

With these step-by-step instructions and helpful tips, you can take the guesswork out of making wings at home thatrival even those offered at the best restaurants. What’s even better is that there’s no dipping and dredging the wingsin this recipe. Just toss them in a sweet and spicy seasoning

You’re reading a preview, subscribe to read more.

More from Southern Cast Iron

Southern Cast Iron1 min read
Southern Cast Iron
EDITORIAL DIRECTOR, FOOD Daniel Schumacher MANAGING EDITOR Morgan Crawford Scott FOOD EDITOR Jan Potter FEATURES EDITOR Daniel Dubuisson EDITOR-AT-LARGE Jean-Paul Bourgeois SENIOR COPY EDITOR, FOOD Meg Lundberg SENIOR PHOTOGRAPHER John O’Hagan PHOTOG
Southern Cast Iron2 min read
Cast Iron Care
Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast-iron cookware. As to whether to use soap— that’s up to you.
Southern Cast Iron1 min read
Pure Americana
AB&I 1960S OR '70S This 12-inch skillet was made by AB&I, a pipefitting company in Oakland, California, and they produced a few skillets each with a different American scene on the back. AB&I is still around today, but they don’t make the skillets an

Related Books & Audiobooks