Does anyone have a really good crispy chicken wing recipe?

Answer 1

CRISPY CHICKEN WINGS

2 lb. chicken wings
1/2 c. butter, melted
1/4 tsp. garlic powder
2 tbsp. chopped parsley
1 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper

Cut chicken wings in two pieces, discarding the tips. In a small shallow bowl, combine butter and garlic powder. In another bowl, combine remaining ingredients. Dip chicken into butter mixture, then into crumb mixture. Place on greased cookie sheet; bake at 350 degrees for 50 to 60 minutes or until done. Yield: about 20 appetizers.

Answer 2

Crispy Chicken Wings:

2 hours 50 min prep
2 servings

12 chicken wings
1 egg
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon sugar
1/2 teaspoon five-spice powder
1/4 cup water
1/2 cup flour
1/4 cup cornstarch
1/2 teaspoon baking soda
vegetable oil

1. Cut each chicken wing at joints to make 3 pieces.
2. Discard wing tips or save for making chicken broth.
3. Mix egg, 2 tsp.
4. vegetable oil, the soy sauce, sugar, and five spice powder; pour over chicken.
5. Cover and refrigerate 1 hour.
6. Add water to chicken.
7. Stir flour, cornstarch, and baking soda into chicken.
8. Heat vegetable oil (1 1/2 inches) in wok (we use a deep fryer) to 350 degrees.
9. Fry 4 or 5 chicken pieces at a time until light brown, turning 2 or 3 times, about 5 minutes; drain on paper towel.
10. Serve with sweet and sour sauce or hot mustard.
11. 6 servings

Answer 3

crispy chicken wings

2 pounds chicken wings
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon five spice powder
1/4 cup water
1/2 cup flour
1/4 cup cornstarch
1/2 teaspoon baking soda

Directions
Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.

Cover and refrigerate 1 hour. Add water to chicken. Stir flour, cornstarch and baking soda into chicken.

Heat oil (1 l/2 inches) in Dutch oven or wok to 350. Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.

Increase oil temperature to 375. Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel. Repeat with remaining chicken. Serve with sweet-and-sour sauce or hot mustard if desired.

24 chicken wing pieces.