How to Fry Chicken Wings

Chicken wings are the perfect party food. Instead of ordering these perfectly sized, deliciously crispy appetizers, fry your own wings. You can use meatier pieces of the chicken wing, customize the seasonings, and enjoy the wings while they're crunchy right out of the oil. Don't be intimidated by frying the wings. As long as you use a deep pot with sides there's no reason for the oil to splatter.


Ingredients


2 pounds (0.91 kg) of chicken wings, cut into pieces

1 teaspoon (5.5 g) of salt

Neutral oil, such as safflower, canola, or vegetable oil, for frying

1 cup (120 g) of flour, optional

1/2 cup (50 g) of finely grated Parmesan cheese, optional

1 teaspoon (2 g) of paprika, optional

1/2 teaspoon (1 g) of dry mustard, optional

1/4 teaspoon (0.5 g) of dried oregano, optional

Freshly ground black pepper, to taste

1 cup (240 ml) of milk, optional

Makes about 4 servings



1
Whisk the flour with parmesan and dry spices in a shallow dish. Get out a shallow baking dish or pie plate and put 1 cup (120 g) of flour into it along with 1/2 cup (50 g) of finely grated Parmesan cheese. Then, whisk in these spices until they're incorporated:
1 teaspoon (5.5 g) of salt
1 teaspoon (2 g) of paprika
1/2 teaspoon (1 g) of dry mustard
1/4 teaspoon (0.5 g) of dried oregano
1 pinch of freshly ground black pepper


Tip: If you don't want to coat your wings in seasoned flour, you can skip this and go straight to frying the plain wings.



2
Pour 1 cup (240 ml) of milk into a separate bowl. Set the bowl of milk next to the dish with seasoned flour and place a large plate near these. This will make it easier for you to dip the wings, coat them, and set them on the plate while you heat the oil.
If you prefer, use buttermilk instead of milk. This can make the meat even more tender.


3
Dip each wing into the milk and coat it with seasoned flour. Get out 2 pounds (0.91 kg) of chicken wings that are cutinto wingettes, drumettes, or both. Put each piece into the milk and then put them into the dish with the seasoned flour. Turn each wing so they're lightly coated and place them on a large plate.
Shake off the excess flour so your wings will become extra crispy as they fry.

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