Hot Wing Recipe 

      1 Decide whether or not you want the skin. Long considered an enemy of good health, chicken skin just got a retrial and experts agree that, now and again, chicken skin is a-okay to enjoy.

• If you keep the chicken skin, it will give your wings a crispy, buttery outside.
• Removing the skin will allow the meat to soak up more of your marinade.      

    2 

1. Flavor your chicken. You can soak it in a marinade, coat it with a batter or create a crust. 
2. 3       Make a marinade. Teriyaki, ginger-garlic, tandoori and honey-orange are great marinade choices.Soak your chicken for two hours at least, so that the meat absorbs the flavors.      
3. 4  
4. Batter your chicken.
• Options for batter recipes include milk and flour batter, egg batter, and buttermilk batter.
• Roll the chicken in the batter.
• Some recipes suggest soaking the chicken in the batter for two hours. This is a good suggestion for flavorful buttermilk batters.

         5   

Breaded or crusted chicken.

• You can create a crust with flour, bread crumbs or crushed crackers.
• Roll the chicken in your crust mix.
• For an extra crispy crust, coat the chicken with milk or beaten eggs before you roll it in your crust mix

6 Frying your chicken wings