Baton Rouge Chicken Wings Recipes

OLD FASHIONED CRISPY FRIED CHICKEN WINGS

Steps:

• Wash the chicken under cool water, then place it in large bowl or container.
• Combine 4 cups cold water, 1 tbsp salt, and 2 tbsp sugar.
• Stir until the salt and sugar dissolve.
• Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
• Make sure that the chicken is covered with the brine.
• Cover the bowl/container, then place in the refrigerator for about 4 hours.
• Drain the brine from the bowl, but do not rinse the chicken.
• Season the chicken with the poultry seasoning, garlic powder, onion powder, and smoked paprika.
• Combine the all purpose flour, cornstarch, and 1/2 tsp salt.
• Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
• Shake the bag, until the chicken is well coated with flour.
• Remove the chicken from the bag, and shake off any excess flour.
• Pour the oil into a large skillet, and let it heat up over medium heat for about 10 minutes.
• Carefully add in the chicken, and fry until golden brown.
• Place the chicken on a paper towel lined plate.
• Serve and enjoy!

BATON ROUGE CHICKEN WINGS

Steps:

• remove tips from chicken wings.
• place wings in a bowl and mix in marinade ingredients.
• chill for 2 hours in fridge.
• preheat over to 450*F.
• remove wings from marinade.
• melt butter in a cast iron pan over medium heat.
• add seasonings and chicken wings.
• mix well and cook for 7 minutes over medium heat as you keep stirring.
• add salt if needed.
• transfer pan to oven and bake for 10 minutes.

BATON ROUGE CHICKEN

Steps:

• To prepare spice mix, on a sheet of waxed paper, combine all spices; mix well.
• Heat a large cast-iron skillet or other heavy skillet over med-high heat until very hot, about 8 minutes.
• Meanwhile, brush chicken with margarine.
• Dredge chicken in spice mix, patting firmly to adhere.
• Place chicken in prepared skillet and cook, turning once until coating is blackened and chicken is no longer pink, about 10 minutes.