Chicken wings, disjointed
Salt, pepper, garlic powder, sage to taste
Cayenne (red) pepper, optional
Self-rising flour to coat chicken
Cooking oil or shortening

Rinse and season chicken wings.
Use a med. size pot. Place enough shortening in pot that the wings will
deep fry. Coat wing section with flour and place in very hot oil. I
usually let the heat stay med-high to high while cooking the wings. Let
them cook until they start to float freely. They are very good with
ranch dressing and green vegetable of choice.