Twice-Fried Extra-Crispy Chicken Wings Served With Buffalo Hot Wings Sauce #homemade #Shorts
15Twice Fried Extra-Crispy Chicken Wings Served With Buffalo HOT Wing Sauce (Recipe Used Included)
#HomeCooking
#ExtraCrispyChicken
Crispy Chicken Recipe Credit: Marion Grasby ➔ Marion's Kitchen ➔ Glazed Chicken Wings ➔ (mine without the Barbecue Glaze)
Recipe Used in this Video
Ingredients:
4 pounds Chicken Party Chicken Wings (Flats & Drummettes)
2 teaspoons Coarse Sea-Salt
3/4 teaspoon fresh Ground Black Pepper (1/2 teaspoon suggested on Marion's Kitchen Recipe)
1 cup Corn Starch ➔ Note: You will only need 1/2 cup so start with this so not to waste the other half.
Vegetable Oil for frying
Tray with Rack for draining wings
Directions:
1. Wash and pat dry the Chicken Wings with paper towels. Transfer to a large bowl.
2. Add salt and black pepper.
3. Toss with both hands to distribute the seasoning evenly.
4. Let the seasoned wings rest for 30 minutes to absorb the flavor from the seasoning.
5. Lightly bread the wing parts with corn starch. Shake off the excess.
6. Fill your chicken fryer halfway with vegetable oil and pre-heat it.
7. Make sure your oil is heated between 325°F and 375°F before putting your chicken into it.
8. If you have 4 pounds of chicken wings, do these in batches of 8 to 10 depending on the size of your wing pieces and the size of your chicken fryer to give these space to cook.
9. First Frying ➔ Fry the wings for 15 minutes or until golden brown. If you see that these are beginning to float on top of the oil and are golden brown before the 15 minutes time is up, take them out and into a rack over the tray to drain as you finish the rest of the batch.
10. Second Frying ➔ Test the oil temperature before putting the wings back. I divided the chicken into 2 batches since this process is just to make these extra-crispy. You'll notice that these are not super-bubbly as the first frying. In this experiment, I noticed that the first frying might have been sufficient enough since the wings were already crispy but I went ahead and fry these for 10 minutes to see what happens. The skin was super crispy and so is the meat. It was cooked to the bone. Note: You might want to adjust the second frying time to half the suggested time or you might not need it if you prefer to just have just lightly crisp and tender Chicken Wings.
Personal Suggestions:
Add 1/2 teaspoon Garlic Powder to the Chicken Wings Seasoning. It will add more flavor to the fried chicken.
Butter-Garlic Hot Buffalo Wings
Ingredients"
3 - 4 tablespoons unsalted butter
2 cloves fresh Garlic (grated)
1/2 bottle Buffalo Wild Wings HOT Buffalo Sauce, 12 fl. oz.
Directions:
1. In a small sauce pan, heat the butter and garlic.
2. Add the hot wing sauce and bring to a boil.
Important Note: To those who are watching Salt intake
This recipe is a little salty. Check the package of Chicken Wings if it contains 12% broth, salt, natural flavor. Great Value Chicken Party Wings (Flats & Drummettes) has these. If this is what you are using, you might want to reduce the salt.
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