It's no secret that I love making fried chicken of all sorts. I think it might be the only other food that I consistently post about besides pasta, noodles and/or dumplings. I don't own a deep frier so I just use a large pasta pot for frying the wings. (If you're in the same boat, be sure to use a tall enough pot so that the hot oil doesn't splash out.)
I don't have a thermometer to check to see if the oil is hot enough for frying different types of food. I just run my finger tips under the sink faucet and then flick a little tiny bit of water into the pot of oil as it's heating. Once the water reacts and makes a crackling sound, it's hot enough to fry stuff.
This recipe isn't the same without Cleveland's famous Bertman Original Ballpark Mustard. Just sayin'. Go Tribe. For real though, I put this stuff on everything - as I am writing this I'm squirting some out onto crackers that I'm snacking on, lol. The obsession is real. If you're going to use other stuff, dijon is the next best thing.
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