Wings & Drumettes Recipe
Naked or Breaded drums, flats or whole wings fried breaded or "naked". Various sauces for toss or dipping: Copeland's Wing Butter, Jack Honey Sauce, Devil's Reserve Glaze, Herb Parmesan Butter, Chinatown Red Sauce
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Ingredients
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Chicken Wings
Breading (optional)
Sauces
Frying
Method
Prep Chicken Wings
- 1
Clean and Season
Rinse the chicken wings and drumettes under cold water. Pat them dry with paper towels. Season with salt, black pepper, garlic powder, and onion powder. Mix well to coat evenly.
Breading (if desired)
- 2
Prepare Breading
In a bowl, combine all-purpose flour, cornstarch, and paprika. In another bowl, whisk together eggs and milk. Dip each wing into the egg mixture, then dredge in the flour mixture until fully coated.
Frying
- 3
Heat Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 4
Fry Chicken
Carefully add the chicken wings and drumettes to the hot oil in batches. Fry for 8-10 minutes until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 5
Drain and Cool
Using a slotted spoon, remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.
