Combine all, adding each item in order listed, and more flour, if needed, so that dough is no longer sticky, but still very soft. Roll small portions of dough at a time to paper-thin, using a lightly-floured working surface. Cut into 5 x 2-inch strips and arrange in a single layer on greased cookie sheets.
Using a heavy saucepan, heat at least 3 inches of oil to 400 degrees F.
Before dropping the strips into the oil, make a 1-inch slit down the center of each and draw the opposite ends of the strip through the slit. Angel Wings will fall to the bottom but will surface in a few seconds as they brown — about 2 minutes. Lift out with tongs and drop into large brown paper bag containing about 1 pound of confectioners’ sugar.
