Cut each wing into three sections (I throw away the tiny meatless part). Skin the "drumsticks" and cut away excess skin and fat/feathery edges of the "double-bone" sections. Salt and pepper both sides of each piece.

Put some flour into a bowl (with a lid that fits it). Add salt and pepper. Dump all the chicken pieces into the flour, put the lid on tightly, then shake to thoroughly cover each piece of chicken.

You can cook right away, but I usually refrigerate the chicken for a couple of hours to allow the flour to get sticky. Then pull apart the pieces, add flour and shake again while my Crisco is getting hot.

Deep fry the pieces in Crisco shortening...add enough Crisco to a skillet to be about 1/2" deep.

Serve while hot with side dishes of hot sauce...my favorite recipe is my own...contained in: It Never Turns Out The Same Way Cookbook A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: þ The Improv Bbs þ Kook-Net Hub þ (602)991-4849