Chicken Wings
What is football season without chicken wings. But if you make these, you have to promise to fry them. It is worth the extra work. These will be your favorite wings. I promise.
Course: Appetizer, Main Course
Servings: 4 servings
Author: Annette Esler
- 2 pounds chicken wings
- 1/2 cup flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Optional: I like to bine my wings for 20 minutes in this classic brine though this is totally optional. 1 quart water, 1/2 cup coarse sea salt, 1/2 cup brown sugar.
Preheat peanut oil to 365 degrees F.
Drain and dry well the chicken wings
Mix together all the dry ingredients thoroughly. Toss wings in the mixture a couple at a time. Place on a baking sheet covered with parchment paper. I like to let the dusted wings sit for 30 minutes prior to frying but this is not essential. I do think it helps the dusting "set".
Fry wings 6 at a time (depending on fryer size). I like to fry meaty drummies for 7 minutes and flats for 6 minutes.
Drain and toss with your favorite wings sauce. Our favorites are Asian Zing and Garlic Parmesan. Enjoy!