4 Pc Fried Chicken Wing Special Recipe
Make 4 Pc Fried Chicken Wing Special Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine
Breading
Frying & Sauce
Method
Brine
- 1
Prepare the brine
In a bowl or container large enough to hold the wings, combine 4 cups cold water, 2 tablespoons kosher salt, and 1 tablespoon granulated sugar. Stir until the salt and sugar dissolve.
- 2
Brine the wings
Add the 4 chicken wings to the brine, pushing them down so they are fully submerged. Add the ice to chill the brine if needed. Cover and refrigerate for 20–30 minutes (short brine). Do not brine much longer for small wings or they'll become overly salty.
- 3
Dry the wings
Remove wings from brine and pat them very dry with paper towels. Dry skin is essential for a crispy crust. Place on a wire rack for 10 minutes to air-dry while you prepare the breading.
Breading
- 4
Mix dry coating
In a shallow bowl or pie plate, whisk together 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1 teaspoon fine salt, and 1 teaspoon ground black pepper. This is your seasoned dry mix.
- 5
- 6
Dredge the wings (double-dredge method)
Working one at a time, dredge each dried wing in the seasoned flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off, then return to the flour mixture for a second coating. Press the flour onto the wing to ensure an even, well-adhered crust. Place coated wings on a wire rack and let rest 10–15 minutes; this helps the coating set and improves crisping.
Frying & Sauce
- 7
Heat the oil
Pour about 4 cups of vegetable oil into a heavy pot or Dutch oven to a depth of roughly 2–3 inches. Heat the oil over medium heat and bring to 300°F (150°C) for the first, low-temperature cook (use a thermometer). If you don't have a thermometer, heat until a small piece of bread sizzles gently and browns slowly.
- 8
First fry (cook through)
Fry the wings in a single layer (do not crowd) for 8–10 minutes per batch at 300°F, turning once, until the meat is cooked through but not deeply browned. The internal temperature should reach about 155–160°F (it will rise during the second fry). Remove to a wire rack set over a sheet pan to drain and rest for 5–8 minutes.
- 9
Second fry (crisp)
Increase the oil temperature to 375°F (190°C). When hot, fry the wings a second time for 2–3 minutes per batch until the crust is deep golden brown and very crisp. Drain on a wire rack or paper towels. This double-fry method gives the crispiest skin and best texture.
- 10
Make the sauce (optional)
While the wings are finishing, make a quick sauce by melting 2 tablespoons unsalted butter in a small saucepan over low heat. Stir in 3 tablespoons hot sauce and 1 tablespoon honey until smooth and warmed through. Taste and adjust: add more honey for sweetness or more hot sauce for heat.
- 11
Toss and serve
If you want sauced wings, place the hot wings in a bowl, pour the sauce over them, and toss quickly to coat. For a traditional presentation, serve the wings tossed or with sauce on the side. Garnish with a squeeze of lemon, the lemon wedge, and chopped parsley if using. Serve immediately while hot and crisp.
- 12
Safety & notes
Use a thermometer to confirm doneness (recommended final internal temp 165°F). Do not overcrowd the fryer; maintain oil temperatures between batches. Leftover wings can be reheated in a 400°F oven on a rack for 8–10 minutes to re-crisp.
