How to Make Deep-Fried Chicken Wings

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You don't have to go out to your favorite restaurant to enjoy some nice, deep-fried chicken wings. Make deep-fried chicken wings with help from a self-taught cook with decades of experience in this free video clip.

Part of the Video Series: Southern Cooking
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Video Transcript

Hi. I'm John McLemore, president and CEO of Masterbuilt and the author of "DADGUM That's Good" and DADGUM That's Good, Too." If you want a nice little change to your typical buffalo wings and get away from some of that hot sauce, we've got a great recipe in my original cookbook, Dadgum That's Good, fried wings in soy sauce. First thing you want to do is have two pounds of completely thawed chicken wings and we're going to put in one cup of straight soy sauce. All right. Notice that we're marinating these chicken wings in a one gallon resealable bag that is great for clean up. Now, once we've got these in the bag, one cup of soy sauce we're going to put them into the refrigerator to marinate. Always remember when you are marinating any type if poultry for more than thirty minutes always toss it in the refrigerator. OK. Our chicken wings have been marinating now for one hour. Again, always go in the refrigerator if it's more than thirty minutes for poultry. We're going to take these out of the baggie and put them on to a paper towel. Now, the reason we do that is because you don't want to have too much excess liquid going into a fryer. So put them on paper towels. All right. So put all two pounds onto some paper towels and pat them dry. All right. So we've got our chicken wings patted dry, and we're going to put all two pounds into the turkey frier. Now this is the same turkey frier that we fried our turkeys in and you can put up to two to three pounds at one time. One safety tip you want to make you always do when your dealing with raw poultry, is wash your hands after each time that you touched the raw poultry. We've got the chicken wings in, we're going to lower the chicken wings into the oil. We've got it set at 375 degrees and we want to fry these wings, always lower poultry or anything that you're lowering into your oil slowly, close your lid and we're going to set our temperature or our timer for ten minutes. Let these completely fry, we're going to take them out and drain them. And while they're frying we're going to show you a dry seasoning. All right. We've got one quarter teaspoon of cayenne pepper, one teaspoon of garlic powder and two tablespoons of pepper. You want to mix that together and here's the secret. You want to take your chicken wings right out of the basket and put them onto paper towel. And again, if you want to change it up a little bit from the traditional buffalo wings, this is a great tailgating dish. We're going to let these dry on paper towels, but while the chicken wings are still hot, here's the secret. You want to take that dry seasoning and want to put that completely over the chicken wings while they're still hot. Give that a nice little turn, get both sides of the chicken wing. And I'm going to tell you something, that right there is why we call that a dadgum good recipe. Again, I'm John Mclemore with Masterbuilt and dadgum that's good. Wow.


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