5 pounds chicken wings, separated at joints, tips discarded

1 tablespoon seasoned salt

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons ground black pepper

1 tablespoon monosodium glutamate (MSG, or Accent flavor enhancer) (optional)

3 tablespoons prepared yellow mustard

3 cups all-purpose flour

1 quart oil for frying, or as needed


1.Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat.

2.Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.

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