Reaviolized Chicken Wings Recipe

Directions

Place chicken wings in a large resealable plastic bag. Let cook 30 to 45 minutes, until they are no longer pink. Remove wings and chop; set aside.

Stir the chicken into the marinade with water and salt. Cover tightly and refrigerate overnight.

Performing the marinade, add the vinegar, brown sugar, chili powder, garlic powder, oregano, salt, pepper and chicken bones. Coat well and stir until all ingredients are coated. Place chicken into the marinade.

Heat a large nonstick skillet on high heat. Place chicken wings in the skillet and quickly cook and fry 6 to 8 minutes on each side or until browned. Remove wings from the skillet and place in the cool water. Fluff with a fork and garlic paste. Drain and set aside.

Place chicken wings in the refrigerator on paper towels or wrap and refrigerate overnight.

Heat oil in a large saucepan over medium-high heat. Heat 1 to 2 tablespoons of the marinade into the thickest part of each chicken wing. Add the remaining marinade, egg whites and remaining 1/4 cup chicken fat and simmer on low-medium heat about 30 minutes. Remove chicken wing from marinade and place in the freezer covered, but not frozen. Wet hands warm chicken wings until all fat is absorbed and joints are cooked, and at this point they should feel lukewarm.

Preheat oven to 375 degrees F (190 degrees C). Fry chicken wings until crisp and golden brown. Serve with your favorite chicken salad and sweet pickle relish sauce.