Fried Chicken Wings | Sugar for Breakfast: Fried Chicken Wings

Wednesday, August 21, 2013

Fried Chicken Wings

The one dinner that will guarantee my daughter eating has to be when we make chicken wings.
She loves them. It doesn't matter if they're fried, marinated and oven-baked, or we buy them already made, she will eat them up! Especially when we make sticky rice with them.
Needless to say, I have spent a lot of time trying to perfect a fried chicken wing recipe.
This seems like it would have a kick to them, but they really don't. The hot sauce and spices add flavor, but not heat. My daughter can eat them, and she will not eat anything that is spicy.
This works for frying other chicken pieces as well (drumsticks, thighs, breasts, you get the idea).

When I make this particular recipe for wings, I use a full package of wings. It seems to be 3-4 pounds of wings. It makes a lot! But if you are using bigger pieces of chicken, then it all works out in the end. 
I am bad at not measuring the temperature of my oil, but I use a full 1.5 quart bottle of canola oil in a large skillet over high heat on the stove. 
I heat it up while I prepare my first batch of wings in the coating and it seems to be the perfect temperature when I drop them in. Cook until they are golden brown and extra crispy. 
Even my four-year-old daughter tells me that the skin is the best part!

Fried Chicken Wings

by Emily Chhouy
Prep Time: 20 min + chill time
Cook Time: 10 min
Ingredients (8 servings)
  • 3-4 lbs chicken wings, drummie and wing cut apart.
  • 1 cups buttermilk
  • 1 cup hot sauce (like Frank's hot sauce)
Dry Mix
  • 4 cups flour
  • 3 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 3 teaspoons garlic powder
  • 2 teaspoons salt
Wet Mix
  • 3 eggs
  • 1/2 cup water
  • 1/2 cup hot sauce
  • Oil for frying
Place the cut chicken wings in a large bowl for marinating.
Pour the buttermilk and hot sauce over the chicken.
Toss the chicken to coat all the pieces.
Cover with foil or plastic wrap and place in the refrigerator for 6-8 hours, tossing once or twice during that time to make sure all pieces get coated.
In a large ziploc bag combine the flour, peppers, paprika, garlic, and salt together.
In a bowl whisk together the eggs, water, and hot sauce.
Heat the oil in a skillet.
Using tongs, place some wings in the flour mixture, shaking it to coat them well.
Shake the excess flour off before dipping the wing in the egg mix, then back into the flour mix.
Shake all the excess flour off before placing the wings in the hot oil.
Continue with enough wings to fill up the skillet.
It typically takes me 4 batches to get them all done.
Cook 5 minutes or so in the oil, then flip the chicken over, continue letting the chicken fry until the batter crisps and turns a golden brown.
Remove to bowls or baking sheets lined with paper towels to absorb the excess oil
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