Lompoc Legs -- Annemarie's Version of Buffalo Wings

Ingredients

• oil (for deep frying)
• 2 1/2 lbs chicken drummettes, rinsed and dried
• 1/2 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons apple cider vinegar
• 2 tablespoons Tabasco sauce
• 2 tablespoons hunan red chili sauce
• 2 tablespoons jose Cuervo tequila
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons yellow mustard

Directions

1. 1

   Add oil to large skillet.

2. 2

   Combine on plate, the flour, garlic and onion powders and pepper.

3. 3

   Beat two eggs in a bowl.

4. 4

   Place the flour mixture and the bowl of eggs next to the heated skillet.

5. 5

   Using both hands grab a few drummettes, toss them in the flour mixture, dip them in the eggs and drop them carefully into the skillet.

6. 6

   Turn them as needed and drain them on paper towel or newspaper when done. They should be a nice golden brown color.

7. 7

   When finished deep frying the drummettes, turn on broiler oven.

8. 8

   In a large bowl mix the remaining ingredients.

9. 9

   Dip the fried drummettes into the sauce and place on foil-lined broiler pan and place in broiler for about 3-5 minutes, checking to make sure they don't burn.

10. 10

    Use the remaining sauce to dip the wings.

11. 11

    Serve with Ranch Dressing and a nice cold beer.