Test Kitchen: Ain't no thing like a chicken wing
Feb. 5, 2014 at 3:04 p.m.
Updated Feb. 4, 2014 at 8:05 p.m.
Crispy Chicken Wings
• 3 pounds of wings, drums skin-on, bone-in
• 1 cup milk
• 1/2 tsp. lemon juice or vinegar
• 1/2 tsp. red chile flakes
• Salt and pepper
• 2 cups flour
• 2 Tbsp. cornstarch
• 1 Tbsp. garlic powder
• 1 Tbsp. cayenne pepper
• 1 Tbsp. chili powder
• 1 Tbsp. onion powder
• 1 tsp. pepper
• 1/2 tsp. salt
In a large Tupperware, combine the chicken wings with the milk, lemon juice/vinegar, chile flakes, salt and pepper. Let it sit at least 30 minutes to overnight. Once the chicken has soaked long enough, drain the brine and let it rest at room temperature a little while. In the meantime, mix the dry ingredients in a large bowl and heat oil to 350 degrees in a fryer or large pot. Use enough oil to cover the chicken wings while they are frying. Dredge the wings in the flour mixture and shake off the excess coating. Carefully put them in the oil and let them cook five to eight minutes or until the internal temperature reaches 165 degrees. When they are ready, remove them from the oil and place on a coffee filter (they're super absorbent) or paper towels to drain the oil. If you want to toss them in your favorite wing sauce, do it right when you pull them out of the oil. Or you can always leave them plain and dip 'em in ranch. Serve hot.
Try these other flavor combinations:
• 1 Tbsp. curry and 1 tsp. ginger instead of chili and cayenne
2 Tbsp. lemon pepper in lieu of the cayenne, chili powder and onion powder. You can also omit the extra salt and pepper.
• Add 1 Tbsp. cumin to the original recipe, and it will taste like a bowl of chili.
Can't make it? go get it.
Fox's Pizza Den - Wing Ditties
• Address: 320 state Highway 35 South, Port Lavaca
• Hours: 11 a.m.-11 p.m. daily
• Phone: 361-552-7499
We had friends over this past weekend for the Super Bowl, so we had a spread that could have fed at least five or six more people than were there. In addition to the veggies, chips and various dips, I even had wings ready to be dropped in the fryer when the last burger was eaten.
Chicken wings are an easy meal to prepare since you just have to season them, set them on the fryer and let them do their thing. I do love a nice hot wing every now and then, but I never remember to buy a bottle of Frank's Hot Sauce or any other wing sauce for that matter - whether it be barbecue or something else.
I like to dredge my chicken in a seasoned flour mixture instead of a batter, but you could easily turn this recipe into a beer batter if you wanted. Mix some of your favorite brew to the flour until it is a little runnier than pancake batter.
You can also add a little extra flavor if you hit the wings with grated parmesan or with some fresh chopped herbs right after they come out of the fryer. Tinker with the flavors and try something different.
Have a recipe or a dish you want me to try? Email me at firstname.lastname@example.org or tweet me via @EatsEatsEats. I'm always hungry.