Chicken Wings (6) Recipe
Deep-fried, bone-in wings (3 flats & 3 drums) coated in buffalo or honey barbeque sauce.
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Ingredients
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Chicken Wings
Method
Preparation of Chicken Wings
- 1
Prepare the Chicken
Rinse the chicken wings under cold water and pat them dry with paper towels. This helps to ensure a crispy skin.
- 2
- 3
Dredge in Flour
Place the all-purpose flour in a shallow dish. Dredge each seasoned wing in the flour, shaking off any excess. This will add a crispy texture when fried.
Frying the Wings
- 4
Heat the Oil
In a deep fryer or a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 5
Fry the Wings
Carefully add the wings to the hot oil in batches. Do not overcrowd the pot. Fry for about 8-10 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- 6
Drain the Wings
Once cooked, use a slotted spoon to transfer the wings to a plate lined with paper towels to drain any excess oil.
Saucing the Wings
- 7
Toss in Sauce
In a large mixing bowl, add the fried wings and pour the buffalo sauce or honey barbeque sauce over them. Toss well to ensure all wings are evenly coated.
