Stella, May I know how you made chicken wings for the first time?

12:06 PM Stella May 0 Comments

Of course you may! Lately, it has been about a lot of firsts. I made crawfish for the first time and now I'm documenting how I make chicken wings. Chicken wings are one of my favorite foods, but me and Mister don't have it that often. This is technically not our first time making wings. We have tried the frozen kind. Those are never crispy and what is 'ice glazed' anyways? Plus, now we have a fryer! So this is the first time making fresh wings in a fryer. 
 Finding fresh chicken wings at our local Kroger wasn't actually the easiest task. They only had the frozen, ice-glazed kind. We got these at a new market and they looked pretty tasty.
 As this is my first time making chicken wings, I researched some recipes online and I decided to go with John Legend's Spicy Honey Butter fried chicken wings. Good thing I looked this up as they need to brine at least 4 hours!
 The brine will season and tenderize the wings. (We later tried to make wings again without the brine and they turned out dry and cooked way too fast.) Brining is key. Mix water, salt, pepper, garlic, and paprika and toss in the chicken wings. (also brining is not a word)
 Onto the dredge! Combine flour, salt, pepper, and cayenne pepper.
 Carefully toss in the wings. I decided to make the flats and drums separately. They cooked at the same time, but I just wanted to make sure I didn't over cook one.
 So here are the drums. This  mixing bowl has a lid, so I popped on the lid and gave it a great shake.
 I definitely made sure it was really evenly coated.
Next, the flats. Are you a flats or drums person?
 When the fryer hits 360°F, drop in the wings!
 Fry to golden brown or about 11-14 minutes.
While the chicken wings are cooking, it would be a good time to make the sauce. For the spiced honey glaze, the recipe calls for honey, cayenne pepper, butter, salt and pepper. Ignore the sugar. I don't remember why I took it out. We had just run out of cayenne pepper, so I substituted with cayenne pepper sauce, or Frank's RedHot!
 When the butter is melted, mix in honey.
 RedHot and s&p.
 And I put it in a large mixing bowl.
 After the wings turned golden brown, take them out.
 Into the bowl with the sauce.
And get ready to toss!
 Even though this picture is quite blurry, I was actually tossing quite slow. The sauce can really splatter!
 Look how juicy!
 Onto the flats!
If you aren't using a thermometer to check your oil, then you can look at the bubbles when the chicken goes in. Look for small bubbles forming immediately when the chicken goes in. No bubbles mean oil is not hot enough, and violent bubbles means that the oil is too hot.
 When the flats are golden, then it's ready to toss!
 I would have thought the single coating of seasoned flour isn't enough, but it's able to hold the sauce nicely while maintaining crunchy!
 I've been have a bit of luck lately! These chicken wings turned out pretty good. I just need to plan ahead and brine the chicken beforehand. (Make it fancy with the plating!) Comment below and let me know if you prefer flats or drums!
Chicken Wings recipe (serves two)
2½ pounds of chicken wings
Brine: 2 tablespoons salt, 1 tablespoon each cayenne pepper, ground black pepper, and garlic
Dredge: 2 cups of flour, 1 tablespoon seasoned salt,  ½ tablespoon cayenne pepper

1. Combine salt, cayenne pepper, black pepper, and garlic in a container that can hold all the wings. 2. Add in chicken wings and fill in water until the wings are covered. 3. Cover and refrigerate for at least 4 hours, up to 24 hours. 4. Preheat the fryer at 360°F. 5. Combine the rest of the ingredients for dredge and toss the chicken wings. 6. When the oil hits the temperature, add in the chicken wings and cook until golden brown. about 11-14 minutes. 7. Drain and get ready to toss!

Spicy Butter glaze
½ stick of butter
2 tablespoons hot sauce
1 tablespoon honey
salt and pepper

1. Melt butter and add in the rest of the ingredients. Toss wings in glaze and enjoy!

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