(4 Pc.) Chicken Wings W/fries Recipe
Make (4 Pc.) Chicken Wings W/fries Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine & Wings
Breading / Seasoning
Frying Oil
Fries
Sauce & Garnish
Method
Brine & Wings
- 1
Make the brine and brine the wings
In a medium bowl or container, dissolve 1 tablespoon kosher salt and 1 tablespoon granulated sugar into 2 cups cold water. Submerge the 4 chicken wings in the brine, cover, and refrigerate for 20–30 minutes. (This step improves flavor and juiciness.)
- 2
Dry the wings
Remove the wings from the brine and pat them very dry with paper towels. Dry wings help the breading stick and produce a crisp crust. Set aside on a wire rack while you prepare the breading.
Breading / Seasoning
- 3
Prepare the dry mix
In a shallow bowl or dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1 teaspoon salt until evenly combined.
- 4
Dredge the wings
Working one at a time, toss each dried wing in the flour mixture until fully coated, pressing gently so the coating adheres. Shake off excess and place coated wings on a wire rack. Let them rest 8–10 minutes to set the coating while you heat the oil.
Frying Oil
- 5
Heat oil and fry the wings
Pour about 4 cups of vegetable oil into a heavy pot or deep fryer (enough for 2–3 inches depth) and heat to 350°F (175°C). Carefully lower the coated wings into the oil (do not overcrowd — fry in a single layer). Fry for 7–9 minutes until the crust is golden-brown and the internal temperature reaches at least 165°F (74°C). Remove wings to a wire rack set over a tray to drain. If necessary, maintain oil temperature between batches.
- 6
Optional double-fry for extra crisp
For extra-crispy wings: after the initial fry and a 3–5 minute rest, briefly re-fry the wings at 375°F (190°C) for 1–2 minutes until extra-crisp and golden. Drain again on the rack.
Fries
- 7
- 8
Dry fries
After soaking (you can do this while wings brine), drain and spread the fries out on clean kitchen towels or paper towels. Pat them very dry — moisture will cause oil splatter and soggy fries.
- 9
Par-fry the fries
Using the same oil you used (maintain at about 325°F / 160°C), add fries in a single layer and par-fry for 3–4 minutes until they are soft but not colored. Remove to a wire rack or paper towel-lined baking sheet to cool. (You can par-fry fries while wings are resting.)
- 10
Final fry and season
Increase the oil temperature to 375°F (190°C). Return par-fried fries to the oil in small batches and fry 2–3 minutes until golden and crisp. Remove and drain on a wire rack. Immediately toss with 1 teaspoon kosher salt and 1 tablespoon vegetable oil (this helps seasoning adhere). Sprinkle chopped parsley (1 tablespoon) over fries if desired.
Sauce & Garnish
- 11
Prepare sauce
Spoon 1/4 cup ketchup into a small ramekin for dipping. (If you prefer, mix ketchup with a tablespoon of mayonnaise or hot sauce to taste.)
- 12
