In a large mixing bowl, mix the eggs and sugar using a mixer for about five minutes until creamy.
Add the salt and baking powder and mix until combined.
Add the sour cream and mix on low until combined.
Slowly add in the flour while mixing over a medium speed. Once half of the flour is added, pour in the alcohol and continue mixing. The dough should be thick and harder to mix.
Once the dough is too much to mix for the hand mixer, remove the dough from the bowl and place on a cutting board or tabletop to knead by hand.
Once the dough is mixed completely, form into a ball, place on a dish and cover with saran wrap. Place into the refrigerator for thirty minutes.
After thirty minutes, remove the dough from the refrigerator. Pour the grape seed oil into a deep frying pan, enough to cover the bottom of the pan. Heat over a medium flame.
Meanwhile, sprinkle some flour onto a clean cutting board and place the dough on top. Roll the dough out with a rolling pin until very thin.
Cut the dough into one inch strips. Then cut each strip in half or thirds, horizontally, so that each piece is about four inches long. Cut a small slit in the middle of each piece and then take one end of the strip and pass it through the slit to make a bow.
Place the angel wings into the frying pan and fry for about one minute, making sure to flip over throughout to cook evenly. Once pale gold in color, remove from the frying pan and place on a paper towel lined dish. You may have to do this in batches so that the angel wings are not crowded in the pan.
Sprinkle some powdered sugar on top of the angel wings and enjoy.