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.
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.