Angel Wings

2 lbs. Flour

1 t. salt

1 stick Butter, melted

1 1/2 T. vinegar

2 T. Whiskey

1 t. vanilla

6 egg yolks, beaten  (reserve whites for another purpose)

16 oz. Sour Cream (you may not use it all)


Mix flour and salt in a large bowl, make a well in the center.  Mix butter, vinegar, whiskey, vanilla and egg yolks together in a small bowl and pour into well of flour.  Combine with hands.  Add sour cream a little at a time and continue to combine with your hands until the dough loses it's tackiness and starts removing the dough clinging to your hands.  We used about 3/4 of the carton of sour cream.  


Turn the dough onto a floured surface and roll to about 1/4" thickness.  Cut the dough into long strips and then cut each strip into about 5-6" lengths.  Cut a lengthwise slit in the center of the strip of dough.  Open the slit and push the bottom half of the dough through the slit.  Place the strips in hot oil, in batches, 4-5 at a time, and fry until crispy and golden brown.


Remove from hot oil and drain on a newspaper covered with paper towel.  When cool, remove to a baking pan covered with paper towel and sprinkle liberally with powdered sugar.