Hi!!!! My name is Ann and I am a wing-aholic. Abdel and I go on bi-weekly wing crawl. South Florida is kind of a wing mecca in my opinion. You can have jerk wings, or Haitian wings or regular grilled/ fried wings. The only real requirement that I have for wings is that they are extra crispy.
This recipe is a two-step process- the brine and the actual frying of the wings. I hate an under-seasoned wing. So the brining of these wings are so important. I usually allow all those flavors to develop overnight if I can.
And then there is the frying of the wings. The oil is super important. I never use olive oil for frying because it has such a low burning point (aka it heats up really fast and smokes and just all around ruins the meat). I love using peanut oil for frying chicken- it is like magic.
The dredge is also important. I love a light crust on my fried chicken- Like I did with my Favorite Fried Chicken recipe. The most important part of fried chicken is the crunchy crust and the juicy flavorful insides.
I am so glad I finally get to share this recipe with you guys. This is a crowd pleaser whenever we have friends over for our kinda dominoes game. Or simply for a weeknight treat. Which if I am being honest is a must lately.
I hope you guys give this recipe a try as soon as you can because it is surely a game changer. Send me a message and let me know how you like them.
Fried Chicken Wings
This recipe makes the perfect crispy but juicy fried wings every single time. Perfect for a party or for a fun Friday night dinner.
Ingredients
Chicken and Brine
- 12 Whole chicken wings cut in 1/2 at the joint
- 1 Tablespoon Smoked Paprika
- 2-3 Sprig Thyme
- 1 Teaspoon cayenne pepper
- 1 Large Onion
- 2-3 clove Garlic
- 2 Teaspoon season salt
Batter
- 1 Cup Flour
- Sugar (a pinch)
- 1 Cup Corn starch
- salt and pepper
- Frying oil (I used peanut oil)
Instructions
- In a medium-size bowl, Add chicken, paprika, season salt and cayenne pepper- rub together. Add the grated onion, garlic, and thyme- toss to coat well. Cover and set aside to marinate for about 1 hour or overnight.
- Pour oil into a large heavy pot. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt, a pinch of sugar and pepper.
- Working in batches to avoid crowding, lift chicken from marinade- shake off any excess. Lightly place the chicken in seasoned flour( Place wings 3 at a time), gently drop into oil and fry for 7 to 10 minutes (depending on how big your wings are), turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature and making sure that there is enough oil between batches. If additional oil is needed- Make sure oil returns to temperature before adding the next batch.
- Drizzle with warm honey and serve!Note: Fry chicken wings up to 1 hour ahead, and keep warm in a 200° oven.