Zanywingz Recipe
Crispy-fried and tossed in your favorite sauce. Your choice: Buffalo, Sweet Chili, or BBQ
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Ingredients
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Chicken & Dry Coating
Wet Coating
Frying
Sauces (choose one)
Finish & Garnish
Method
Prepare Wings & Coatings
- 1
Pat dry and season
Pat chicken wings thoroughly dry with paper towels. This helps achieve maximum crispiness. Lightly season wings with 1/4 tsp of the salt and a pinch of black pepper.
- 2
Make dry mix
In a large bowl or shallow dish combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, remaining salt and black pepper. Whisk to fully combine and break up any lumps.
- 3
Frying the Wings
- 4
Heat oil
Choose a deep, heavy pot or a deep-fryer. Add enough oil so wings can float without touching the bottom (about 1 to 1.5 inches). Heat oil to 350°F (175°C). If you don't have a thermometer, heat oil until a small piece of bread sizzles and turns golden in about 45–60 seconds.
- 5
Coat wings
Working in batches of 6–8 wings (do not overcrowd), dredge wings first in the dry flour mixture, shaking off excess. Dip briefly into the egg-water mixture, then return to the dry mixture for a final coating. Press the dry mix gently onto wings to ensure an even crust.
- 6
Fry (first cook)
Carefully lower coated wings into the hot oil. Fry for 6–8 minutes until a light golden crust forms but wings are not fully deep brown. Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Let rest 5 minutes.
- 7
Fry (finish cook)
Return wings to the oil and fry a second time for 3–5 minutes until deep golden brown and internal temperature reaches 165°F (74°C). Double-frying yields extra crispiness. Remove wings to the wire rack and season immediately with a light sprinkle of salt if desired.
Sauce & Toss
- 8
Warm your chosen sauce
Place 3/4 cup of your chosen sauce in a small saucepan over low heat. For Buffalo: add 1 tablespoon unsalted butter and stir until melted and combined (optional, gives a silkier finish). Warm for 2–3 minutes until hot but not boiling. For sweet chili or BBQ, simply warm for 1–2 minutes to loosen the sauce.
- 9
Toss wings in sauce
Place fried wings into a large bowl. Pour the warmed sauce over the wings in two pours, tossing gently with tongs between pours to coat evenly. Toss just enough to coat — you want a glossy, saucy finish without making the crust soggy.
- 10
Garnish
Transfer sauced wings to a serving platter. Sprinkle chopped parsley or cilantro over the top. Serve immediately with celery sticks and blue cheese or ranch dressing on the side.