BATTER FRIED CHICKEN WINGS
A little different - chicken wings are dipped in a batter and deep fried until crispy and golden brown. Cooking time is per batch.
Provided by Marie
Categories Chicken
Time 30m
Yield 40 pieces
Number Of Ingredients 7
Steps:
- Cut wings at first joint and discard the tips.
- Cut remaining wings in half.
- Wash and dry on paper towels and sprinkle lightly with garlic salt.
- Mix cornstarch, eggs, hot sauce and water, stirring to form a smooth batter.
- Dip wings in batter and deep fry in 1 1/2" of oil heated to 350° for about 15 minutes, turning once or twice.
- Serve with small bowl of mild, medium or hot wing sauce for dipping.
Nutrition Facts : Calories 78.2, Fat 4.3, SaturatedFat 1.2, Cholesterol 32.8, Sodium 51.6, Carbohydrate 4.4, Fiber 0.1, Protein 5
PAT'S SPICY FRIED WINGS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
- Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
- Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
- In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
- Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
- Serve with Spicy Dipping Sauce.
- Mix all the ingredients together in a small bowl.
FRIED CHICKEN WINGS
Wonderful Buffalo-style fried chicken wings!
Provided by cruch9
Categories Appetizers and Snacks Spicy
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Season chicken wings lightly with seasoned salt.
- Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
- Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).
- Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.
Nutrition Facts : Calories 531.2 calories, Carbohydrate 25.1 g, Cholesterol 37.3 mg, Fat 41.3 g, Fiber 0.7 g, Protein 15.8 g, SaturatedFat 6.6 g, Sodium 1768.3 mg, Sugar 0.1 g
BEST EVER FRIED CHICKEN WINGS
For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 4 dozen.
Number Of Ingredients 23
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels., For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper., For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce., For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes. , Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.
Nutrition Facts : Calories 87 calories, Fat 8g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
DEEP-FRIED CHICKEN WINGS
A soy sauce mixture with sesame seeds and green onion adds flavor to these deep-fried wings. My mom got the recipe from a friend in Vancouver, British Columbia and passed it on to me. My husband just loves chicken wings, and these are by far his favorite. -Tami McLean, Brampton, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.
Nutrition Facts :
DOUBLE-FRIED CHICKEN WINGS
Steps:
- Season chicken wings with equal parts salt and pepper-just enough to lightly coat the wings, then rub gently into wings.
- Mix flour and cornstarch in a mixing bowl. Dredge each wing in the mix until there's NO visible moisture on each wing. Shake off excess, then set aside on a plate or rack.
- Pour 2 inches of oil in a pot, or enough to submerge the wings. (If you're frying up whole wings-where the drumette, the wingette, and the tip haven't been cut apart-pour in 3 inches.)
- Over high heat, heat the oil to 350°F. Par(tially)-fry the wings for 10 minutes, then remove from pot, and shake off any excess oil. The par-fry cooks the chicken completely through, sealing in the flavor, while starting to form the outside crispy layer.
- Set wings on a paper towel-lined plate or rack for 5 minutes, or until they cool to room temperature. This prevents the meat from overcooking, while keeping in its moisture.
- OPTIONAL: You can store the par-fried wings in the fridge and do the second wing fry the next day. Just be sure the wings are at room temperature when you fry them.
- Once the wings cool down, reheat the oil to 350°F and fry them a second time for 10 more minutes. The second fry crisps the wings to the point of delicious crunchiness. Remove wings, then shake off excess oil. Brush on or toss wings in a bowl with your favorite sauce. Or, if you just want the purest form of savory, crunchy wings around, eat 'em as is, which I often do as a "taste test."
BUTTERMILK FRIED CHICKEN WINGS
My take on classic Southern fried chicken wings.
Provided by Dav3d
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h50m
Yield 16
Number Of Ingredients 20
Steps:
- Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
- Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.
- Let wings sit for 10 to 15 minutes.
- Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 17.3 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 3.2 g, Sodium 1255 mg, Sugar 2.5 g
BASIC FRY BATTER/WING BATTER
This is a basic batter for frying all manner of foods. Also included is the ingredients needed for making a great batter for Buffalo Wings. All you have to do is add your favorite wing sauce after cooking.
Provided by Lab Chef
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix all of the dry ingredients together.
- Add the water and whisk until almost smooth.
- Coat food item in batter and deep fry or pan fry as normal or until golden brown.
- Wings:.
- Deep fry chicken wings for 8-10 minutes at 350F.
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