Lompoc Legs -- Annemarie's Version of Buffalo Wings

• oil (for deep frying)
• 2 12 lbs chicken drummettes, rinsed and dried
• 12 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 12 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

1. Add oil to large skillet.
2. Combine on plate, the flour, garlic and onion powders and pepper.
3. Beat two eggs in a bowl.
4. Place the flour mixture and the bowl of eggs next to the heated skillet.
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. Turn them as needed and drain them on paper towel or newspaper when done.
7. They should be a nice golden brown color.
8. When finished deep frying the drummettes, turn on broiler oven.
9. In a large bowl mix the remaining ingredients.
10. 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.
11. Use the remaining sauce to dip the wings.
12. Serve with Ranch Dressing and a nice cold beer.

oil, chicken, flour, garlic, onion powder, black pepper, eggs, apple cider vinegar, tabasco sauce, hunan red chili sauce, tequila, honey, brown sugar, yellow mustard

Taken from www.food.com/recipe/lompoc-legs-annemaries-version-of-buffalo-wings-321158 (may not work)