FRIED CHICKEN WINGS
These fried chicken wings are marinated in buttermilk, then coated in seasoned flour and deep fried to golden brown perfection. Serve your fried wings with a side of ranch for an easy and satisfying appetizer or main course.
You can never go wrong with chicken wings, I love to serve lemon pepper wings, baked buffalo wings and this crispy deep fried version.
James Villas understands Southerners. And he definitely understands Southern fried chicken wings. He states in his books that his Southern compatriots know that the sweetest part are the chicken wings. (But then why did God give chickens just two wings? Chew on that when you’re munching on these lovelies.) He also says of chicken wings, “And nothing is relished more on buffets and at cocktail parties” than a platter of crisp fried wings intended to be eaten with one’s fingers. Amen to that. Originally published February 19, 2014.–David Leite
How To Tell The Difference Between Chicken Wings And Chicken Drumettes
When author James Villas refers to “chicken wings,” what he’s actually referring to are the “drumettes” of the wings. You know, those meaty miniature drumsticks that everyone snatches first from the platter of mixed chicken wings and drumettes. Of course, this recipe works on the scrawny two-boned chicken wing portion of the wing, too. It also works just dandy on regular pieces of chicken—simply increase the time the chicken is in the oil by several minutes.
Whenever I’m entertaining, I love to put out a big platter of fried chicken wings. These wings are super crispy and flavorful; people always go crazy for them! You can serve your wings as-is, or toss them in a sauce like BBQ or buffalo sauce for a hearty snack.
Ingredients
CHICKEN WINGS
BUFFALO SAUCE:
BLUE CHEESE DIP:
TO SERVE:
Instructions
You can never go wrong with chicken wings, I love to serve lemon pepper wings, baked buffalo wings and this crispy deep fried version.
James Villas understands Southerners. And he definitely understands Southern fried chicken wings. He states in his books that his Southern compatriots know that the sweetest part are the chicken wings. (But then why did God give chickens just two wings? Chew on that when you’re munching on these lovelies.) He also says of chicken wings, “And nothing is relished more on buffets and at cocktail parties” than a platter of crisp fried wings intended to be eaten with one’s fingers. Amen to that. Originally published February 19, 2014.–David Leite
How To Tell The Difference Between Chicken Wings And Chicken Drumettes
When author James Villas refers to “chicken wings,” what he’s actually referring to are the “drumettes” of the wings. You know, those meaty miniature drumsticks that everyone snatches first from the platter of mixed chicken wings and drumettes. Of course, this recipe works on the scrawny two-boned chicken wing portion of the wing, too. It also works just dandy on regular pieces of chicken—simply increase the time the chicken is in the oil by several minutes.
Whenever I’m entertaining, I love to put out a big platter of fried chicken wings. These wings are super crispy and flavorful; people always go crazy for them! You can serve your wings as-is, or toss them in a sauce like BBQ or buffalo sauce for a hearty snack.
Ingredients
CHICKEN WINGS
- 2 Kg (4 pounds) chicken wings cut into drumettes and flats
- 1 tablespoon aluminium free baking powder (NOT baking soda)
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
- Pinch of cracked pepper
BUFFALO SAUCE:
- 1/4 cup unsalted butter, melted
- 1/2 cup Frank's Original Red Hot Sauce
- 1-2 tablespoons honey, white sugar or brown sugar (adjust to suit your tastes)
BLUE CHEESE DIP:
- 1/2 cup crumbled blue cheese softened
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Pinch of salt
- Pinch of cracked black pepper
TO SERVE:
- Ranch dressing
- Blue cheese dressing (RECIPE AS ABOVE) for serving
- Celery sticks for serving
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.
- Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
- In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
- Arrange on rack, leaving about 1-inch of space between each wing.
- Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
- While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
- Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.
