Old Fashioned Crispy Fried Chicken Wings Recipes

Steps:

• Beat the eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
• Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving.

Steps:

• Mix flour, salt, 1/2 teaspoon paprika, garlic powder, and black pepper together in a sealable plastic bag.
• Pour evaporated milk into a bowl. Dip a few chicken wings into evaporated milk to coat. Remove wings from milk and shake to remove excess. Put wings into the sealable bag, seal the bag, and shake to coat wings in flour mixture. Move coated wings to a plate, keeping them from touching. Repeat process with remaining wings until all are coated in the flour mixture.
• Heat olive oil in a large skillet over medium-high heat.
• Fry chicken wings in hot olive oil, turning regularly, until browned on all sides and no longer pink at the bone, about 25 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C). Season fried wings with additional paprika.

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.

Steps:

• Cut wings at joints.
• Preheat oven to 425 degrees.
• Be sure wings are thawed and dry them well with paper towels.
• Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
• Shake to mix ingredients and add wings.
• Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
• Add wings to pan and turn to coat.
• Bake for 30 minutes.
• Turn wings over and bake for 15 more minutes or until crispy and done.

Steps:

• Combine flour and spices in plastic bag.
• Mix milk and beaten eggs in large bowl.
• Dip chicken into milk and egg mixture.
• Shake each piece off lightly.
• Add chicken pieces one at a time to bag of flour and spices and shake bag lightly until each piece is coated with mixture.
• After removing chicken from mixture, lightly shake some of the flour mixture off.
• Heat oil in deep frying pan or in electric skillet to 350 or 375 degrees.
• Fry each side until tender and golden brown.