anybody got any good fried chicken wing recipies?

Answer 1

Take 14 ounces of white flour add 1 ounce of black pepper
add 1 ounce of two other spices of your liking ( paprika, cayenne, garlic, etc ) recipe for four dozen wings ajust accordingly for less wings ie 7 ounces flour for 2 dozen and so on.

Place flour-spice mix in stainless bowl add wings cover with another bowl of same size or a tad smaller shake well and drop into pre heated oil cook for 6 to 10 minutes deepending on size of wings ( two-bone or drummetttes ) you can also cover cooked wings with sauce of your liking ( B.B.Q., Bull'seye, Honey Garlic and so on ) and cook an additional 5 minutes in oven pre heated at 350 F

Enjoy and share the recipe with friends and family

Answer 2

Heroin Wings
Heroin Wings Recipe
Why heroin? Because they're just that addictive. A great substitute if you're craving a crunchy, "breaded" taste.

Ingredients
4 pounds chicken wings or chicken drumsticks (I prefer drumsticks)
1 1/2 cups grated Parmesan cheese
3 tablespoons dried parsley
2 tablespoons dried oregano
2 tablespoons paprika
Fresh ground pepper, to taste
1/2 cup butter, melted

1. Preheat the oven to 350 degrees.

2. Combine the parmesan cheese and the parsley, oregano, paprika and pepper in a bowl.

4. Line a shallow baking pan/tray with foil. (Very important step unless you feel like scrubbing welded-on chicken skin off your pan for days.)

5. Melt the butter in a shallow bowl. If using a microwave, 2:00 minutes on 60% power does the trick.

6. Dip each chicken piece in the melted butter, then roll in the cheese and
seasoning mixture, and place on the foil-covered pan. If you have extra cheese mixture leftover, sprinkle on top of the chicken pieces.

7. Bake for 1 hour.

Answer 3

Center Club Chicken Wings

4 Lb Chicken Wings
1 1/4 Cups Hoisin Sauce
3/4 Cup Plum Sauce
1/2 Cup Soy Sauce
1/3 Cup Cider Vinegar
1/4 Cup Dry Sherry
1/4 Cup Honey
6 Green Onions, Minced
6 Cloves Garlic, Minced

Cut off and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip. Remove smaller bone and discard.

Mix all other ingredients in large bowl.

Add chicken and coat well. After refrigerating coated chicken for at least 24 hours, preheat oven to 375°.

Line baking pan with foil and place rack over foil, first coating rack with cooking spray. Drain chicken, reserving liquid.

Place chicken on rack and roast for 30 minutes. Baste, turn wings and return to oven for an additional 30 minutes.
Then you serve!Yummy!

Answer 4

Spicy Fried Chicken Wings

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Ingredients:

2 pounds chicken wings
2 tablespoons fresh lemon juice
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons pepper
3/4 teaspoon dried thyme
1 cup beer (not dark)
1 tablespoon vegetable oil
Vegetable oil for deep-frying
Parsley sprigs for garnish
Cut off the wing tips. Halve wings at joint. Separate the "drumstick," or first-joint, pieces (the thick ones) from the second-joint pieces. Beginning at the narrower end of each "drumstick," with a sharp knife cut the tendons and , holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape. Cut through the cartilage at one end of each second-joint piece, separating the bones, scrape the skin and meat down the larger bone to make a plump drumstick shape, and pull out and discard the smaller bone. Arrange all of the "drumsticks" in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour.

Make the batter while the chicken is marinating: In a bowl whisk together the flour, the salt, the paprika, the cumin, the pepper, the thyme, and the cayenne and make a well in the center. Add the beer and the oil in a stream, and whisk the batter until it is smooth. Let the batter stand at room temperature for 1 hour. Stir the batter before using it.

In a large deep fryer or large deep kettle heat 2 inches of the oil to 375 degrees on a deep fat thermometer. Dip the chicken in the batter and fry in oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden. Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375 degrees before adding each new batch. Sprinkle the drumsticks with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs.

Answer 5

JAPANESE FRIED CHICKEN WINGS

1 lb. chicken wings
1/3 c. sake or dry sherry
3 tbsp. soy sauce
1 tsp. grated ginger root
1/4 c. cornstarch
4 thin lemon slices
Cooking oil for deep fat frying

Cut chicken wings at joints. Discard the wing tips.
In a bowl, combine sake or sherry, soy sauce, and ginger root to make a marinade. Place chicken in a plastic bag, and set the bag in a bowl. Pour marinade over the chicken in the bag. Close the bag. Marinate in the refrigerator several hours or overnight, turning occasionally.

Drain chicken; pat dry with paper toweling. Coat chicken wings with cornstarch. Fry, 3 or 4 pieces at a time, in deep hot fat (365 degrees) for about 5 minutes. Drain on paper toweling.

Remove chicken to serving plate. Garnish with lemon slices.

Makes 4 appetizer servings.

Answer 6

So when i make fried chicken here's how i usually do it and it is very good!

clean the wings really well
take 2 eggs (depends on how many wings you're cooking) beat with pepper, seasoned salt, paprika, garlic powder

shake the wings to cover them with the egg, then dip into seasoned flour, i usually use preseasoned flour and fry them slowly so they are done and not burnt on the outside and raw on the inside.