Chicken wings are a great dish for parties. Instead of buying this delicious and crunchy appetizer, you can fry it yourself. You can use the more meaty parts of the wings, adjust the seasonings, and enjoy the crispy wings freshly removed from the frying pan. Don't be afraid to fry the chicken wings. As long as you're using a deep, rimmed skillet, the oil won't splatter out.
Ingredients
- 1 kg chicken wings that have been cut into pieces
- 1 tsp. (5 grams) salt
- Neutral oil, such as canola, safflower, or vegetable oil, for frying
- 1 cup (120 grams) flour (optional)
- cup (50 grams) finely grated parmesan cheese (optional)
- 1 tsp. (2 grams) paprika (optional)
- tsp. (1 gram) dry mustard (optional)
- tsp. (0.5 grams) dried oregano (optional)
- Fresh black pepper powder, to taste
- 1 cup (240 ml) milk (optional)
For 4 servings
Step
Part 1 of 3: Seasoning Chicken Wings
Step 1. Mix and beat flour with parmesan cheese and dry spices in a shallow dish
Prepare a baking sheet or pie plate, then add 1 cup (120 grams) of flour along with cup (50 grams) of finely grated parmesan cheese. Next, beat all these ingredients until well blended:
- 1 tsp. (5 grams) salt
- 1 tsp. (2 grams) paprika
- tsp. (1 gram) dry mustard
- tsp. (0.5 grams) dried oregano
- 1 pinch of fresh black pepper powder
Tip:
If you don't like seasoned chicken wings, skip this step and just fry your chicken wings as is.
Step 2. Pour 1 cup (240 ml) of milk into another bowl
Place the bowl of milk next to the plate of seasoned flour and place a large plate next to it. This will make it easier for you to dip, coat, and place the chicken wings on a plate while the oil is heating up.
If desired, you can use buttermilk instead of milk. This makes the meat more tender
Step 3. Dip each wing in milk, then coat with seasoning flour
Prepare 1 kg of chicken wings that have been cut separately in the form of a wingette (the center of the wing), drumette (the base, contains a lot of meat), or without cutting. Dip all the pieces of wings into the milk, then place them in a plate of seasoned flour. Turn each wing piece so that it is lightly floured, then place on a large plate.
Shake off the excess flour that is still attached to the chicken wings to be more crispy when fried
Part 2 of 3: Frying Chicken Wings
Step 1. Place a placemat or wire rack into a large skillet
Place a heavy skillet on the stove and place a placemat that fits snugly at the bottom of the pan. Placemats or wire racks are useful so that the chicken wings don't burn from sticking to the bottom of the pan.
It's important to use a deep frying pan so the oil doesn't splash out when you fry the chicken wings
Step 2. Pour 10 cm of neutral oil into the pan
You can use any oil that has a high smoke point, such as canola, safflower, or vegetable oil.
The amount of oil needed depends on the size of the pan you are using
Step 3. Install a frying thermometer, then heat the oil until it reaches a temperature of 177-191 °C
Place the thermometer in such a way that its bottom goes into the oil and is pinched against the side of the pan. Next, set the stove to medium or medium to high heat until the oil is hot.
Step 4. Fry a few pieces of chicken wings for 8-10 minutes
Slowly add 4 or 5 pieces of floured or flourless wings to the hot oil. Don't drop the wing pieces from a great distance as the hot oil can splatter and scald the skin. Once the chicken wings are dipped in the hot oil, set the timer to 8-10 minutes.
- Since the pan is fully oiled, you don't need to flip the chicken wings when frying them.
- If you add a lot of wing pieces to the pan, the temperature of the oil will drop and the frying time will be longer. The chicken wings will also absorb more of the oil so that the texture becomes mushy instead of crunchy.
Tip:
If you want to fry the wingettes and drumettes, do so separately as the wingettes will cook a few minutes faster than the drumettes.
Step 5. Remove the chicken wings from the pan when they have turned golden brown or have reached 74 °C
Fry the chicken wings until they are fully brown on all sides. To check if the wings are cooked through, you can plug a meat thermometer into them. Chicken wings are cooked when they reach 74 °C.
If the temperature has not reached 74 °C, continue frying the wings for another 1-2 minutes, then check again
Step 6. Transfer the cooked wings to a wire rack
Place a rack on a baking sheet and carefully remove the fried wings from the hot oil using tongs. Place the chicken wings on a rack to allow any excess oil to drip onto the baking sheet underneath. Next, you can continue the frying process on the remaining chicken wings.
Do not place the chicken wings on a plate or baking sheet lined with paper towels. The tissue will absorb the steam on the chicken wings and make them sluggish
Part 3 of 3: Serving Chicken Wings
Step 1. Drizzle chicken wings with buffalo sauce or serve the sauce separately
To make buffalo sauce, heat 1 cup (240 ml) hot sauce to a boil. Next, add 4 tbsp. (60 grams) butter until melted. You can drizzle the sauce over the wings placed in a large bowl until they are all coated in the sauce, or you can place the sauce separately.
If you want a milder buffalo sauce, use 6 tbsp. (80 grams) butter instead of 4 tbsp. (60 grams)
Tip:
If you want to add extra spice, you can add 1 tbsp. (20 ml) vinegar, tsp. (0.5 grams) chili powder, and 1 pinch of garlic powder.
Step 2. Mix the sweet and spicy sauce to accompany the fried wings
To give the chicken wings a unique taste, take a bowl and mix 1 cup (240 ml) of sweet Thai chili sauce with cup (120 ml) of soy sauce. After that, mix the following ingredients:
- cup sriracha sauce
- 3 tbsp. (40 ml) chinkiang vinegar
- 1 tbsp. (20 ml) sesame oil
- 9 cloves of minced garlic
Step 3. Serve the chicken wings with blue cheese sauce
This creamy blue cheese dip is a great option for those who don't like spicy sauce to enjoy chicken wings. Mix cup (120 grams) of sour cream with 2 tbsp. (30 grams) mayonnaise and 110 grams of pulverized blue cheese. Next, add salt and parsley to the dipping sauce to taste.
You can add the juice of half a lemon to give the sauce a slightly tangy taste
Step 4. Serve the fried wings with some celery sticks
If you serve the chicken wings with hot sauce, crunchy celery can give it a fresh taste and reduce the spiciness of the sauce.
If you want, you can serve fried chicken wings with sliced carrots, cucumbers, or broccoli
Tips
Fry the chicken wings right before serving for the crispest texture. Unfortunately, chicken wings will turn sluggish if stored. If you want to store leftover wings in the refrigerator, place them in an airtight container for up to 3 days
Warning
- Be careful when cooking with hot oil as it can splatter and cause severe burns.
- Defrost the frozen wings before you fry them so the oil doesn't explode.
- Never leave hot oil on the stove unattended.
