The holy grail of wings! The fried chicken wing. I mean just look at that crunchy crust with the flecks of kosher salt!
These are definitely a splurge meal in our house! I mean I like fried chicken and all, but I’ve had three kids and so gone are the days I can eat whatever I want and still zip up my pants! I love this recipe because the chicken soaks in buttermilk overnight and then all you need to do is dip them in flour and your good to fry. Speaking of frying- do you check your oil temperature when your cooking? I never used to because I didn’t think it mattered, but I’m here to tell you it really does! When your oil is too hot you run the risk of browning the crust but leaving the inside undercooked–and you don’t want to make people sick! Alternatively, if your oil is not hot enough the food will take longer to cook which equals greasy food–better than causing people to get sick, but still not good. I like to maintain my frying temperature at about 350 degrees (but really anything around 350-375 works!)
Once you add in the chicken the temperature will decrease but as long as it’s bubbling and the oil isn’t just sitting still you’ll be fine! My gas range is a little heat intense (my low is right about at everyone’s medium heat!) so I find once the chicken wings start to brown a bit I decrease the heat so that the oil temperature doesn’t keep rising. This really is a science and it took me a couple of times frying on my range to figure out what heat gave the best results. A candy thermometer is a great tool to have so you’ll know exactly what temp your at when cooking anything in oil. I’m pretty sure that I broke mine and blamed it on the kids? So I just flick a little flour in the pan and if it really sizzles I know I’m good to go!
As you can see I do not, I repeat, do not drain my chicken on paper towels. The towels get soggy, which in turn makes the crust get soggy, and no one likes soggy chicken… and because I haven’t said it enough in this run-on sentence lets say soggy again. Soggy. Soggy. Soggy!!!!! Ok, moving on. I know that it might seem like frying wings isn’t worth it since you have to worry about- is my temperature hot enough, are they even done on the inside!? and the word of the day- are they soggy!!! (if I was texting I would be using the laughing/crying emoji face here!) they really are so worth the trouble! Now go fry up some wings and impress people!
I plan on making half fried wings and half baked wings for the Super Bowl this weekend! I like to serve these “undressed” that way people can make ’em how they like ’em. I’ll have out buffalo sauce, ranch, and honey mustard!
What’s your favorite way to eat wings? I’m partial to honey mustard–because my love affair with all things mustard has to continue!
1 lb chicken wingettes or drumettes
2 cups buttermilk
Dash of hot sauce
2 cups all purpose flour
In a large bowl combine chicken wings, buttermilk, and a few dashes of hot sauce. Cover and refrigerate for 12-24 hours.
Heat about 2 inches of oil in a cast iron skillet- if you don't have one use any wide skillet. Bring the oil temperature to 350 degrees.
Drain the chicken pieces. Season all sides with salt, pepper, and garlic powder.
In a separate bowl combine flour, 1 tsp of salt, 1 tsp of pepper, and 1 tsp of garlic powder. Stir to combine. When you are ready to fry take a piece of chicken and coat it generously in flour, place in oil. In my pan I can fit about 6 drumettes comfortably without any pieces touching. Fry on each side for about 9 minutes.
Remove chicken and place on wire rack, top with a sprinkle of kosher salt.
Only coat the chicken if it is going immediately in the fryer. If you coat it and let it sit the flour can become gummy and won't yield a crispy crust. Remember that the internal temperature of the chicken should be 165 degrees!