Torchbearer Chipotle Wings
flats and drumettes separated, tips saved to
Torchbearer Chipotle wing sauce
Combine flour, salt, cayenne pepper, and paprika in bowl. Divide in half and reserve one half of the mixture.
Coat chicken pieces in half of the mixture and refrigerate for 1 hour.
Coat chicken in leftover flour mixture. Shake off any excess.
Working in batches, cook wings using the Deep Fryer method.
Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy
Place wings in a large bowl. Drizzle with desired amount of sauce and toss gently to coat. Serve.