Venison Hot Wings
OK. Spare me the "deer don't have wings" crack.
I made these for a party this weekend and they went over well.
Cut a backstrack lengthwise like you would split a sub roll. Then slice pieces across the grain about 3/8 inch thick so you have a bunch of small, pinky sized pieces. I then marinated them in worcestershire sauce overnight but you can skip this if you wish. Roll them in flour and fry in oil until brown. Then toss with whatever you use for wings. I made it three ways. Sweet: with barbecue sauce, medium: with tabasco type sauce, and hot: with habanero sauce and added cayenne pepper.
I suspect these would be better deep fried so I may try that next time. Pan frying them was messy and allowed the coating to come off a little.