Apr 09 2014
Yesterday we talked pizza so I thought today I’d tell you about my perfect recipe for chicken wings. The technique is essential; whether or not you make yours buffalo is up to you. Because the flour coating gives the chicken a bit oomph, it stands up really well to any kind of sauce. I did taste them before they were dressed, when they were still salt and pepper wings; they were really good that way too. But now, on to the technique.
I’ve made chicken wings about a bazillion times, and for years have just been dumping them in deep fryer after rinsing and drying. They were never quite the crispy texture I was going for, but they were better than what I had come up with back in the day. Then I used to bake them, or bread them before throwing them in the fryer or oven. But I never really liked those results either. Although the crunch factor was definitely there, the result was just too much breading for my liking. So, it was naked wings back into the fryer, even though a few were bound to always come out slimy.
Then, I had my head-smack moment. That moment when you suddenly realize there’s a much better way to do something than what you are, and smack your hand to your head, wondering how you could have possibly been so stupid all along.
When it came to my chicken wings, the answer was flour. No egg, no breading, just flour that coats the wings before they’re plunged into hot oil. The result? My very best Buffalo Wings.
1 package chicken wings $7.99
2 cups all-purpose flour $0.28
1/2 cup Frank’s Red Hot, or other hot sauce $1.50
Total cost $9.79
Cost per serving $4.89
1.) Bring a deep fryer or Dutch oven filled with about 8 cups of oil to a temperature of 375 degrees Fahrenheit over medium-high heat.
2.) While oil is heating, place chicken wings in a bowl and sprinkle salt and pepper over top. Toss to coat. Shake flour over top of the chicken, and toss again to coat. One by one, remove chicken wings from the bowl of flour, shaking off excess as you do. Place on a plate or platter until oil is ready to use and continue with remaining wings.
3.) When oil is hot, add one small batch of wings to the fryer (I usually put about 6 or 7 in there, but it will depend on how big your wings and your fryer are.) Fry until chicken is crispy and golden brown all over, about 5 – 7 minutes.
4.) When batch is finished cooking, remove from the fryer and place chicken wings on a plate lined with paper towel. Set aside and place another batch of chicken wings into the fryer. Salt chicken wings that have been removed and placed on the platter and cover to keep warm.
5.) Repeat the process of adding wings to the fryer, cooking, removing and salting until all chicken wings have been fully cooked.
6.) Place cooked chicken wings into a large bowl and add Frank’s Red Hot sauce. Toss to coat.
7.) Serve and enjoy!