The chicken wing is a perfect snack for any occasion, from parties to meetings with friends and family lunches. Do you want to leave the wings crunchy and delicious like those in restaurants and bars? Use pieces with more meat, customize the seasonings and savor the delicacy as soon as it leaves the pan, that is, while it is hot and crunchy. Don't be afraid to fry. Just use a deep pan so there's no danger of scalding if the oil spills.
- 1 kg of chicken wings in pieces.
- 1 teaspoon of salt.
- Neutral flavored cooking oil, such as canola or soy, for frying.
- 1 cup all-purpose flour (optional).
- ½ cup grated Parmesan cheese (optional).
- 1 teaspoon of paprika (optional).
- ½ teaspoon of dry mustard (optional).
- ¼ teaspoon of oregano (optional).
- Freshly ground black pepper to taste.
- 1 cup of milk (optional).
Makes four servings.
Part 1 of 3: Seasoning Chicken Wings
Step 1. Mix dry ingredients such as flour, parmesan cheese and dried spices in a shallow dish
Take a flat baking pan or pie plate and add 1 cup all-purpose flour, ½ cup grated Parmesan cheese and your chosen spices. Mix the ingredients well:
- 1 teaspoon of salt.
- 1 teaspoon of paprika.
- ½ teaspoon of dried mustard.
- ¼ teaspoon of oregano.
- 1 pinch of freshly ground black pepper.
if you don't want to bread the wings with seasoned flour, skip this step and go straight to normal frying.
Step 2. Put 1 cup of milk in another bowl
Place the bowl of milk next to the plate with the seasoned flour and leave another large plate nearby, making it easier to bread the chicken wings while the oil heats up.
If you prefer, use buttermilk instead of milk. It makes the meat even softer
Step 3. Dip each wing in milk and then pass it in seasoned flour
Take 1 kg of chicken wings cut into tulips, wing drumsticks or both. Put all the pieces in the bowl of milk and then pass them one by one in the seasoned flour. Roll the wing in the flour to cover it with a thin, even layer and place it on the side dish.
Shake the wings to remove excess flour, making it more crunchy after frying
Part 2 of 3: Frying the wings
Step 1. Place a small grid in the bottom of a large pot
Put a heavy pot on the stove and arrange a rack that fits neatly on the bottom. This kind of “grid” prevents the wings from sticking to the bottom of the pan.
It is important to use a deep pan to prevent the oil from splashing on you during frying
Step 2. Put 10 cm of oil in the pan
Use an oil that is flavored and has a high smoke point, such as canola or soy.
The amount of oil needed varies depending on the size of pan used
Step 3. Place a cooking thermometer in the oil to know when it has reached a temperature between 180°C and 190°C
Dip it in the oil and attach it to the side of the pan. Then reduce heat to medium or until oil heats up.
Step 4. Fry each takes eight to ten minutes
Carefully place about 4 or 5 breaded (or not) chicken wings on the pan rack. Avoid dropping a piece so the oil doesn't splash on you and cause a burn. Then set an alarm for a maximum of ten minutes.
- As the pan has a lot of oil, it is not necessary to turn the wings.
- If you put too many pieces in the pan at once, the oil temperature is reduced and they take longer to fry. Also, the wings absorb a lot of oil and are soft instead of crunchy.
Do you want to fry tulips and drumsticks? It is best to leave them in separate groups as the time each piece takes to fry is different and the tulip is ready first.
Step 5. Remove the wings from the pan as soon as they turn golden or reach an internal temperature of 75 ºC
Fry them until they are golden brown on all sides. To see if the pieces are done, use a cooking thermometer. They must reach 75°C.
If they haven't yet reached that temperature, fry them for another minute or two and check again
Step 6. Transfer the fried wings to a basket
Place a grid on a baking sheet and carefully remove the wings from the oil using a tongs. Place them on top of the grid so that excess oil drains into the pan. Then continue to fry the rest of the batches.
Avoid putting the wings on a plate lined with paper towels. A paper towel absorbs the steam from the meat and can make it soft
Part 3 of 3: Serving
Step 1. Spread the wings in Buffalo sauce (traditional American recipe) or serve in a bowl on the side
To make a simple Buffalo sauce, heat 1 cup of a chili sauce until it starts to boil. Then add 4 tablespoons of butter and wait for it to melt. You can place it on top of the wings and mix it well to distribute the sauce in all the pieces, or serve it in a separate bowl.
If you prefer a milder Buffalo sauce, add 6 tablespoons of butter
Do you want to perfect the seasoning? Add 1 ½ tablespoon vinegar, ¼ teaspoon cayenne pepper and a pinch of garlic powder.
Step 2. Make a sweet and spicy sauce to accompany the chicken wings
Want to leave the snack with an exclusive touch? In a bowl, mix 1 cup spicy Thai sauce and ½ cup soy sauce. Also put:
- ⅓ cup of sriracha sauce.
- 3 tablespoons of Chinese black vinegar (Chinkiang).
- 1 tablespoon of sesame oil.
- 9 chopped garlic cloves.
Step 3. Make a gorgonzola sauce to accompany the wings
The creamy gorgonzola sauce is a great option for those who don't want anything spicy. Mix ½ cup sour cream, 2 tablespoons of mayonnaise and 100 g of chopped gorgonzola cheese. Finally, season with parsley and salt to taste.
Also add the juice of ½ lemon to make the sauce slightly sour
Step 4. Cut celery sticks to serve with the fried wing
Want to serve a hot sauce as an accompaniment? The crunchy celery sticks help to give it more freshness and cut down a little the sting of the pepper.
If you prefer, serve carrot sticks, cucumber sticks or broccoli florets
Fry the chicken wing when you want to serve it for the texture to be crispy. Unfortunately, the chicken wing gets limp as time goes on. If you need to keep leftovers in the refrigerator, place them in an airtight container for up to three days
- Always be careful when using hot oil as it can sneeze and cause severe burns.
- Thaw chicken wings before frying them to prevent them from splashing too much.
- Always keep an eye on the pan with hot oil.