December 21, 2020 Jump to recipe
Chicken wings are a labor of love. They are worth the time and the mess that come along with making them. They are crispy, spicy, and tender. Chicken wings pair great with a sports game and ice cold beer. These wings will be a crowd lover for the next big game. You don't have to pair them with game to enjoy them. Growing up, during the football season, Sunday was and still is, for the Chicago Bears! My Dad and I are big Bears fans. We watch no matter how the season is going. Sadly, this season isn't looking too good for the Bears. But, one thing we have to look forward to on Sunday, even if the Bears loose, is the chicken wings. You don't have to be a Bears fan to enjoy chicken wings.
I started my culinary career with my internship at a local brew pup almost 4 years ago and have not looked back. This has made an influence on the type of cuisine I love to cook. Because of this, if I can't cook a chicken wing there is a problem. Chicken wings are one of those popular foods that can be used as a snack, appetizer or an entrée. You can put any kind of sauce you want on them. At my house we put teriyaki, BBQ, garlic parmesan and my favorite buffalo. But, if you are traditionalist, Buffalo is they way to go. I have worked very hard for many years perfecting my chicken wing recipe. I have tried baking, steaming and even boiling them. But, I always come back to frying them. Every method I have tried has one thing in common, getting the moisture out so you can you use high heat to crisp them up. Frying seems to do the trick.
What kind of oil should I use to fry with?
Long story made short, an oil with a high temperature point is your best bet. Some of the best oils for frying are soybean, vegetable, corn, canola and my personal preference, peanut oil. Have no fear, if you are allergic to peanuts. Peanut oil will be okay to use. The oil needs to be highly refined. The processes allows the protein that causes the allergic reaction to be removed, making it safe. But, it is always a good idea to ask your doctor first. Allergens are something not to mess around with. For more information on peanut allergies follow the link. Peanut Allergies.
What temperature should my oil be at?
You want the oil to range from 350-375 degrees Fahrenheit. If the oil is too cold, the food will just soak up all the oil. This will cause the food to be oily and soggy. No one wants to eat food like that. If the oil is too hot, the outside of the food will burn before the inside is even cooked. Raw food is not fun either. The best way to keep the oil in the right range is with a thermometer. A candy or fry thermometer is best. Just clip it to your pot before filling with oil.
What kind of pot should I use?
The very best thing to use is a deep fryer. But, we aren't all living in a professional kitchen or have the money for a small countertop deep fryer. The next best thing to use is a dutch oven. This is what I use. The cast iron does a great job of holding the heat, helping keep the oil at the right temperature. I use a Lodge 7.5 quart enameled cast iron dutch oven. Now, if you can't get your hands on a dutch oven a heavy bottomed pot will work just fine. When filling up your pot you want to fill it about half way leaving about 4 inches of room from the top to the oil. When oil is heated it will expand a little and when food is added, the oil level will rise. Also, this allows for easy clean up and to not have oil spill over. Remember hot oil will burn you.
How do I clean up the oil?
Coffee filters are your best friend. They filter the oil, removing any unwanted particles from the oil. Let the oil cool completely. Using a funnel with an inserted coffee filter slowly pour the cooled oil through it back into the original container. This process can take awhile. But, it's worth it, to make the life of the oil last longer. When the oil gets too dark in color, it's time for new oil. This can be a lot of work but the reward of fried food is well worth the mess. It is a good little treat every now and then.
How do I prepare the wing?
Chicken wings can be found at most grocery store. They can be frozen or fresh. They can be all ready cut into drumettes and wingettes or whole. Fresh is always best. When buying fresh, the wings will come as a whole and will need to be separated into the drumettes and wingettes. To do so, you will need to find the joints where they connect. Start making a cut where you think the joint might be. Then pull the joint until it pops out and continue to cut in between the joints of the drumettes and wingettes. Then you will need to separate the tip from the wingettes. Again, pull the joints apart until it pops and cut between the joints. Discard the tips because there is no meat on the wing tips. If using frozen wings defrost first and then there is no need to separate them because they are already separated. Don't let frying make you scared to try it. Once you sink your teeth into the crispy, delicious food, your taste buds will thank you.
How do I cleanup the chicken wings?
Clean as you go! After each step in preparing the wings it is a good idea to stop and clean up. Sanitize the cutting boards and the countertop. This kills off the pathogens that will cause you to become sick. This also, keeps from cross-contamination between the chicken and other foods, like the carrots and celery that can become contaminated. By cleaning this way, this will make you life easier after you have enjoyed the wings. The mess will be less, allowing you to have more time to enjoy the company.
Buffalo Fried Chicken Wings
Serves - 3-5 Time - about 65 minutes
Ingredients
For the wings
1 gallon peanut oil or oil of choice (may not need all of it depending on pot size)
3-4 pounds chicken wings
1 cup of flour
1 tablespoon paprika
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon chili powder
1/2 tablespoons salt
1 teaspoon black pepper
For the buffalo sauce
1/2 cups hot sauce ( I used Franks original)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 1/2 tablespoons white vinegar
1/2 cup cold butter cut into cubes
Equipment
dutch oven or heavy bottomed pot
sheet tray lined with parchment paper with a wire rack
tongs
candy / fry thermometer
Preheat oven to 400ºF. Attach thermometer to pot. Fill with oil half way and heat to 350ºF. It takes about 10 minutes.
Cut wings into drumettes and wingettes. Start making a cut where you think the joint might be. Don't cut all the way. Then pull the joint until it pops out exposing the joint. Cut in-between the joint separating the drumette from the wingette. Last, separate the tip from the wingette. Make a cut where you think the joint might be but don't cut all the way. Then pull the joint until it pops out exposing the joint. Cut in-between the joint separating the wingette from the tip. Repeat on the rest of the wings.
In a bowl, combined flour, paprika, onion powder, garlic powder, chili powder, salt, and black pepper. Stir to combine.
Toss the separated wings in the seasoned flour to coat wings. Lay out on a sheet tray and let chill in the fridge for 5-10 minutes. This is important to let the flour to stick to the wing, creating a better coating.
While the wings chili, line a sheet tray with parchment paper and put the wire rack on top of the parchment. This will let the wings drain oil after fried and not become soggy. Remember, we want crispy wings.
Fry the wings in small batches. Don't over fill the fryer because the oil will lose its temperature being crowded. Fry for 5-10 minutes per batch or until the wings reach 165ºF. To determine this, take a meat thermometer and insert it in the thickest part of the wing. When done frying, put them on the wire rack and sheet tray to drain.
To make the buffalo sauce in a medium size pot, add hot sauce, Worcestershire sauce, garlic powder, white vinegar. Bring to boil and remove from heat. Whisk in cold butter until it is fully incorporated. Set aside until ready to coat wings.
5-10 minutes before serving put the wire rack and sheet tray in to the 400ºF oven to fully warm up the wings.
When reheated, in a bowl add wings and just enough sauce to coat wings. Toss until fully coated. If there is extra sauce that has not been on the chicken wings, save for next time or use it on your favorite foods. Put wings on a plate and serve with carrots, celery, ranch and blue cheese dressing.
Chef Notes: To have this ready quicker, fry the wings in advance and make the sauce early. Reheat by placing on the wire rack lined with parchment and bake in preheated 400ºF oven for 5-10 minutes or when they reach 165ºF on you meat thermometer.
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