Fried chicken wings recipe. These crunchy little rascals of crispy chicken wings are utterly moreish and the definition of a guilty indulgence.
What can I say about my fried chicken wings recipe? Honestly, I can’t tell you how satisfying a bowl of these crispy chicken wings are – try them!
My fried chicken wings recipe isn’t healthy, it isn’t going to help you lose weight – this is 100%, bonafide, slutty fried love. Prepare for the best crispy chicken wings you’ve ever had.
I wish I could say it nicer, but I can’t. If there is one dish you make in the next week; let my crispy chicken wings be one of them. I promise whatever calories you put on will be offset with how emotionally happy my crispy wings makes you.
If you don’t want to deep fry you try out my lovely oven baked chicken wings recipe (seriously – check this out – sticky, gooey chicken wings baked with a honey, soy and black sesame seed glaze). But you know what – I just love the crispiness you get with fried chicken wings!
The secret to how to make chicken wings is all in the chicken wing dusting, if you get the chicken wing dusting right you’ll never ask again how to make chicken wings!
Moving on… I’ve made the chicken wing dusting really light but super crispy which gives the perfect satisfying crunch sound when eating them.
And I think we need a moment on chicken wing dusting. A lot of the magic of this recipe is in the chicken wing dusting, it’s the mix of cornflour and flour that really create something uber crispy. If you get the dusting right for the wings everything else will fall into place.
To be honest, I created the chicken wing dusting recipe when experimenting with making deep fried onion rings but the chicken dusting works so well that I pretty much use it on anything I am going to deep fry and want extra crispy.
Think this chicken wing dusting only works on poultry? Check out my courgette chips (zucchini fries) recipe to see how awesome the dusting is!
If you’re making chicken wings for the kids (or you just don’t like hot food) you can tone down the heat by removing the cayenne pepper at the start and leaving out the chilli from the end.
Fried Chicken Wings Recipe:
Crispy Chicken Wings – Serves 2 – Ingredients:
12 chicken wings (6 whole wings cut in half at the joint)
Chicken Wing Marinade:
1/3 cup milk
1 tbl sugar
1/2 tsp salt
1 tsp cayenne pepper
2 pinches black pepper
1 tbl of dried chilli flakes
Chicken Wing Dusting Recipe:
1/2 cup plain flour
1/3 cup corn flour
1 tsp salt
Few grinds black pepper
1 tsp cayenne pepper
1/2 teaspoon of turmeric
Fried Chicken Wings Method:
- Mix all the marinade ingredients together in a bowl – add the chicken wings (you can leave overnight in the fridge or if in a rush just dip and dunk!)
- Mix all the chicken dusting ingredients together; the turmeric is just to give the final wings a lovely golden colour; it’s not for taste.
- Shake off excess marinade from the wings and start dusting wings. Dusting the wings works really well by putting the wings and the dusting ingredients into a zip lock bag and giving it a good shake, but if you don’t have a bag to hand a large bowl is fine.
- Ensure the wings are fully dusted, gently shake off any excess flour and place into the deep fat fryer or frying pan with vegetable oil (you may have to do this in batches depending on size of pan/fryer).
- The oil in deep fat fryer should be around 180c (but check your manual for deep frying chicken wings) or if cooking them in a frying pan (as I do) just heat enough oil in a frying pan to cover at least half way up the wings. Test temperature by dropping in a tiny bit of flour – if it starts to bubble – you’re good to go; the oil should not be smoking.
- Fried chicken wings cook in about 7 minutes each side or cook until no longer pink in the middle (they will continue to cook for a few minutes after you remove them from the oil).
- Remove the sexy little crispy chicken wings and season immediately. Drain on paper towel and serve!
Goes well with lots of paper towels and the firm intention of getting decidedly messy…