How to Fry Golden, Crispy Chicken Wings
Spice up your Superbowl party with golden, crispy fried chicken wings. Crispy fried chicken is a food loved the world over. The secret to making crunchy wings is in the preparation. Even if you've never fried chicken wings before, you can master the art of crispiness on the first try. Your guests will be impressed with the flavor and crunch and will probably want your recipe to take home! Does this Spark an idea?
Other People Are Reading
Things You'll Need
- 2 large, shallow bowls
- Small mixing bowl
- 3 large eggs
- 2 forks
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- Cayenne pepper (optional)
- Garlic powder (optional)
- Onion powder (optional)
- Paprika (optional)
- Bread crumbs
- Vegetable oil
- Large frying pan or deep fryer
- 5 pounds chicken wings
- Paper towels
- Plate
- Slotted spoon (optional)
Instructions
-
-
1
Prepare your chicken-dipping area by placing the 2 large bowls on opposite sides of the small mixing bowl.
-
2
Crack the eggs into the small mixing bowl and scramble with the fork. Leave the fork in the bowl.
-
-
3
Add flour to the first large, shallow bowl. Add salt and other seasonings as desired. For all seasonings except salt, add enough so they are visible in the flour mixture or to taste. The flavors can be as light or as bold as you desire.
-
4
Pour bread crumbs into the second large, shallow bowl.
-
5
Preheat the oil in a large frying pan or deep fryer on medium heat. The oil is hot and ready to cook when small bubbles start to form on the bottom of the pan. If the bubbles are rising to the top and bursting, the oil is too hot and the heat should be turned down.
-
6
Rinse the chicken with cold tap water and pat dry with paper towels.
-
7
Dip the chicken, piece by piece, into the flour and seasoning mixture. Coat well.
-
8
Dip the chicken into the scrambled egg. Use the fork to lift the chicken out and allow the excess egg to drip away. Place the chicken into the bread crumbs and coat well. Let the chicken rest in the bread crumb mixture for a few minutes or until you have filled the bread crumb bowl and need to make room for more pieces.
-
9
Use the second fork to lift the chicken wings from the bread crumb mixture. Place them into the heated, hot-oil pan.
-
10
Fry each wing for 6 to 8 minutes. The chicken is done when the flat side of a fork or slotted spoon cuts into the meat with little to no effort. The bread crumb coating should be a medium, golden-brown color.
-
11
Lay two paper towels, one on top of the other, on a plate while the chicken fries.
-
12
Lift the wings from the hot oil and drain on the paper-towel-lined plate. Allow excess oil to drain for a few minutes before serving. As the oil drains and the bread crumbs begin to cool, the wings will become even crispier.
-
1
Tips & Warnings
For added flavor, marinate the chicken in any flavor marinade for 30 minutes before cooking. If you marinate the chicken, do not rinse before dipping in the first bowl of flour and do not add the seasonings to the second bowl of flour.
Don't turn the heat up too high. This could cook too fast and leave the skin burned and the inside undercooked
References
- Photo Credit Brand X Pictures/Brand X Pictures/Getty Images
