Crispy Fried Chicken Wings Recipes

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OLD FASHIONED CRISPY FRIED CHICKEN WINGS



Old Fashioned Crispy Fried Chicken Wings image

This is a simple recipe for old fashioned crispy fried chicken wings. The brine gives these wings SO much flavor and makes tender, juicy wings that are perfect comfort food.

Provided by I Heart Recipes

Categories     Dinner

Time 4h30m

Number Of Ingredients 12

4 cups cold water
1 tbsp salt
2 tbsp sugar
1 lb chicken wings
3/4 cup all purpose flour
1/4 cup cornstarch
1 1/2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
2 1/2 cups of corn oil for frying

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!

CRISPY FRIED CHICKEN WINGS



Crispy Fried Chicken Wings image

Super crispy delicious wings!

Provided by Man Tested Recipes

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h30m

Yield 4

Number Of Ingredients 12

2 eggs
2 cups buttermilk
4 pounds chicken wings, split and tips discarded
3 cups all-purpose flour
1 cup crushed saltine crackers
1 teaspoon ground black pepper
1 teaspoon ground dried thyme
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon garlic powder
4 cups peanut oil for frying
salt to taste

Steps:

  • Beat the eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
  • Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving.

Nutrition Facts : Calories 1063.6 calories, Carbohydrate 93.6 g, Cholesterol 189.8 mg, Fat 53.7 g, Fiber 3.5 g, Protein 48.3 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 6.5 g

CRISP FRIED CHICKEN WINGS



Crisp Fried Chicken Wings image

Use evaporated milk to help the seasoned-flour coating stick to the chicken wings before cooking in hot oil for delicious fried chicken wings.

Provided by STARGAL

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 40m

Yield 5

Number Of Ingredients 9

½ cup flour
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 (5.3 ounce) can evaporated milk
10 chicken wings
½ cup olive oil
1 pinch paprika, or to taste

Steps:

  • Mix flour, salt, 1/2 teaspoon paprika, garlic powder, and black pepper together in a sealable plastic bag.
  • Pour evaporated milk into a bowl. Dip a few chicken wings into evaporated milk to coat. Remove wings from milk and shake to remove excess. Put wings into the sealable bag, seal the bag, and shake to coat wings in flour mixture. Move coated wings to a plate, keeping them from touching. Repeat process with remaining wings until all are coated in the flour mixture.
  • Heat olive oil in a large skillet over medium-high heat.
  • Fry chicken wings in hot olive oil, turning regularly, until browned on all sides and no longer pink at the bone, about 25 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C). Season fried wings with additional paprika.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 14.1 g, Cholesterol 46 mg, Fat 23.4 g, Fiber 0.6 g, Protein 15.4 g, SaturatedFat 5.7 g, Sodium 300.5 mg, Sugar 3.1 g

THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY



The Best Crispy Buffalo Wings Recipe by Tasty image

The best buffalo wings are a perfect mix of crispy, tender, and saucy, and this recipe does it all. After coating the wings in cornstarch, you cover them in a spicy, flavorful batter before quickly frying them for 8-10 minutes. All that's left is mixing them in a bowl with your favorite buffalo sauce and plating them with all the fixings -celery sticks, ranch, blue cheese dip. It doesn't really matter, because these juicy, crunchy wings will be the true game night stars no matter what!

Provided by Kiano Moju

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 14

¾ cup cornstarch, divided
2 lb chicken wings, rinsed and patted dry
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon black pepper
⅔ cup water
peanut or vegetable oil, for frying
½ cup buffalo sauce
ranch or blue cheese dip, for serving
1 stalk celery sticks, for serving, cut into sticks

Steps:

  • In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
  • In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
  • Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
  • Enjoy!

Nutrition Facts : Calories 656 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 0 grams, Protein 35 grams, Sugar 2 grams

BEST EVER FRIED CHICKEN WINGS



Best Ever Fried Chicken Wings image

For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 4 dozen.

Number Of Ingredients 23

4 pounds chicken wings
2 teaspoons kosher salt
Oil for deep-fat frying
BUFFALO WING SAUCE:
3/4 cup Louisiana-style hot sauce
1/4 cup unsalted butter, cubed
2 tablespoons molasses
1/4 teaspoon cayenne pepper
SPICY THAI SAUCE:
1 tablespoon canola oil
1 teaspoon grated fresh gingerroot
1 garlic clove, minced
1 minced Thai chile pepper or 1/4 teaspoon crushed red pepper flakes
1/4 cup packed dark brown sugar
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon fish sauce
SPICY BARBECUE SAUCE:
3/4 cup barbecue sauce
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons honey
1 tablespoon cider vinegar
Thinly sliced green onions, optional

Steps:

  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels., For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper., For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce., For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes. , Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.

Nutrition Facts : Calories 87 calories, Fat 8g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CRISPY CHICKEN WINGS



Crispy Chicken Wings image

Provided by Sandra Lee

Categories     appetizer

Time 2h40m

Yield 24 wings

Number Of Ingredients 11

1 (5-pound) package chicken wings
2 quarts buttermilk
1/4 cup hot sauce
Canola oil, for frying
3 cups all-purpose flour
1 tablespoon poultry seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1/2 teaspoon chili powder
Salt and freshly ground black pepper

Steps:

  • Rinse and pat dry the chicken wings. Scatter the wings in a single layer in a shallow pan or bowl. Mix together the buttermilk and hot sauce in a large bowl and pour over the top of the chicken wings to coat completely. Cover and refrigerate at least 2 hours and up to 5 hours.
  • Using a deep-fryer or a large heavy-bottomed pot heat enough oil to come halfway up the sides of the pot.
  • Combine the flour with seasonings in a large plastic bag. Coat the chicken wings by tossing them in the bag and shaking off the excess. Fry the wings in batches until chicken is golden brown very crispy and cooked completely through, about 6 to 8 minutes. Drain on a paper town lined sheet pan and season with salt and pepper, if desired, while wings are hot. Transfer to a serving platter and serve.

CRISPY FRIED CHICKEN WINGS RECIPE:



Crispy Fried Chicken Wings Recipe: image

Extra crispy, flavorful, and easy to prepare chicken wings that are perfect for a party or social gatherings!

Provided by B. Coop

Time 26m

Number Of Ingredients 10

2 lbs chicken wings (drums and flats separated)
2 TBS Cajun or Creole seasoning
1 TBS onion powder
1 TBS garlic powder
2 tsp Accent seasoning (optional)
1 tsp lemon pepper seasoning
4 cups all purpose flour
1 tsp baking powder
2 tsp cornstarch
Peanut oil for frying

Steps:

  • Rinse the chicken wings thoroughly with water and lemon juice
  • Remove any feathers
  • Pat dry well with paper towels
  • In a small bowl, combine all seasonings and powders. Mix well.
  • Sprinkle half of the seasoning blend evenly on the wings.
  • Toss to coat
  • In a shallow dish, combine the flour, baking powder, cornstarch, and remaining seasoning blend.
  • Dredge each wing into the flour mixture, gently squeezing the flour into the wing to coat. Shake off the excess flour.
  • Fry the wings peanut oil heated to 350°F for 8-11 minutes or until a meat thermometer inserted into the wings registers at least 165°F.
  • Place the wings on a wired rack to drain.
  • Enjoy!

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