Looking for a good and flavorful (not soggy) recipe for deep fried chicken wings. Any ideas?

Question

Thanks!!

Answer 1

If your wings are soggy it is because the oil isn't hot enough when you start frying them as for a breading just use an egg/milk wash then roll them sum'bitches round in some flour with lots of your favorite spices added.

Answer 2

This is a sure fire way I promise and it comes out great every time. There is a flour it is called Presto flour it is sold in a blue box in the grocery store in the cake aisle. First clean your chicken and then season it with Adobo (spanish seasoning) then put the flour in a brown paper bag add your chicken to bag a few piece's at a time and shake heat oil in a skillet and wait till hot make sure you have a cover for the pan. Put your chicken in the skillet and cook it about 10 minutes per side with the cover ON and then cook it for another 10 minutes per side with the cover OFF and that will crisp it up. That is the time for chicken breast with the bone if it is wings and or chicken with no bone just don't cook as long but still use the same method. Hope you try it, it works EVEYR time Enjoy

Answer 3

Buttermilk Fried Chicken

1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

Answer 4

Ingredients:
15 whole chicken wings (about 3 pounds)
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons sesame seeds
1 1/2 teaspoons salt
2 eggs
1/4 cup vegetable oil
5 teaspoons soy sauce
2 green onions, finely chopped
oil for deep-fat frying

Instructions:
Cut chicken wings into three sections; discard wing tip section. In a large bowl, combine the cornstarch, flour, sugar, sesame seeds, and salt. Combine the eggs, oil, and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours.

Remove wings and discard batter. In an electric skillet or deep-fat fryer, heat 1 1/2 inch of oil to 375F. Fry wings, 8 to 10 at a time, for 5 to 6 minutes on each side or until juices run clear. Drain on paper towels.
OR...............
Crunchy Deep Fried Chicken Wings

12 chicken wings, first and second parts, divided, defrosted (I buy the Kroger brand in the freezer section at Fry's)
2 tablespoons garfava bean flour
1/3 cup cornstarch
1/3 cup tapioca starch
1/4 cup sorghum flour
4 tablespoons dry rub seasonings (I use Stubbs Bar-B-Q Spice Rub)
1 egg
1/3 cup milk
oil (for deep frying)


Preheat deep fryer to 375 degrees, and oven to 250 degrees.
Combine garfava bean flour, cornstarch, tapioca starch, sorghum flour and Stubbs seasoning in a plastic container with a lid. Shake to mix well.
Combine egg and milk in a bowl and beat until mixed well. Put chicken in the container of flour, and shake to coat. Shake off extra flour, dip in egg mixture, then return to container of flour for another shake. Remove from flour, shake off excess, and move to plate. Continue to coat remaining pieces of chicken.
Select largest pieces of chicken first. Dip chicken in flour one more time just prior to putting in fryer, and shake off excess flour. Fry chicken pieces for about 10 minutes, or until golden brown and juices are running clear. Do not cook all chicken at one time, or your oil will cool down too much. I cook "drummies" with "drummies" and "flatties" with "flatties".
When finished frying, move to wire rack on cookie sheet, and put in preheated oven while frying other pieces.