Recipe: 99th Pursuit Wings

The African-American Heritage Cookbook/Carolyn Quick Tillery 1996

`INGREDIENTS:`
3 pounds chicken wings	4 teaspoons garlic powder	2 teaspoons onion powder
3 teaspoons cayenne pepper	3 teaspoons Worcestershire sauce	1 teaspoon dry mustard
1 onion, coarsely chopped	1/4 cup vegetable oil	2 cups all-purpose flour
2 teaspoons cayenne pepper	3-1/4 teaspoons seasoned salt	1 teaspoon onion powder
1 teaspoon garlic powder	2 garlic cloves, minced	1/2 tablespoons fresh lemon juice
2 tablespoons chopped onion	6 fresh jalapeno peppers, seeded and finely chopped	1-1/2 teaspoons dry mustard
1 teaspoon Worcestershire sauce	1/2 cup hot pepper sauce	1 tablespoon cayenne pepper
1 cup vegetable shortening	1/4 cup butter

`1`	Wash wings. Separate chicken wings at joints; discard tips. In a large bowl, combine chicken and next 7 ingredients. Refrigerate and allow to marinate for at least 2 hours or preferably overnight. Remove chicken and discard marinade. Salt and pepper chicken to taste. Mix together flour, cayenne, seasoned salt, onion powder, and garlic powder. Coat wings and reserve excess flour. Refrigerate wings an additional hour to allow flour to set. In a processor combine garlic, lemon juice, chopped onion, jalapeno peppers, dry mustard, Worcestershire, hot pepper sauce, and cayenne pepper; blend until smooth, and set aside. In a large heavy skillet over medium heat, warm shortening and butter to 375 degrees F. Coat wings with reserved flour once more. Shake off excess flour, and fry wings until well done and golden brown on all sides, about 10 to 15 minutes. Allow cooked wings to drain on a warm, papper towel-lined platter. When all of the wings have been fried, remove oil from pan and, over a low flame, heat blended hot pepper sauce. Simmer over low heat for approximately 10 minutes. Serve hot sauce on the side with vegetable crudites, blue cheese or ranch dressing, and lots of ice-cold beer.