"It’s best to season wings while they’re hot, right out of the oil. For even simpler preparation of this recipe, substitute the spices in Step 4 with Butterball® Cajun Seasoning. Don’t forget to serve with a bowl of ranch or bleu cheese dressing, along with celery and carrot sticks!"
1 gallon cooking oil
2 pounds chicken wings
1 cup soy sauce
1 tablespoon black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Fill Butterball or Masterbuilt Fryer with oil to the MAX line. Heat to 375°F; this will take approximately 15 to 20 minutes.
Place wings in a large bowl. Pour soy sauce over wings, cover and chill in refrigerator for 1 hour. Drain and pat dry with paper towels.
Place wings into the fryer basket and carefully lower into the fryer; cook for 10 to 12 minutes, turning occasionally. Be careful not to overcrowd or stack wings in the basket. Using a metal spatula or slotted spoon, remove wings from fryer and place in a single layer on paper towels.
In a small bowl, combine pepper, garlic powder, and cayenne pepper. Sprinkle mixture over wings, turning to coat both sides.