Chicken Wings Recipe seasoned made fresh and crispy.
This recipe is fantastic and really easy to make. Want quick and easy fried chicken wings for the big game or just for everyday dinners follow this recipe to make it delicious with new flavors.
Chicken Wings Recipe Ingredients:
- 2 pounds thawed Chicken Wings
- 1 Cup of Panko Japanese Style Bread Crumbs
- 3 Tablespoons Jake's California Chicken Rub, Southwestern Hickory or Tri-Tip style Dry Rubs
- 4 Tablespoons Olive Oil or Milk
- Vegetable Oil for Frying
Remove thawed chicken wings and place in container. Coat wings lightly with Olive Oil or milk. Pre-mix Panko bread crumbs with Jake's California Chipotle, Southwestern Hickory or Tri-Tip style Dry Rubs. Dip chicken wings in bread crumb and dry rub mixture. Heat cooking oil in cooking pot or oil frying container until it reaches 360 degrees. Carefully drop breaded chicken wings into heated oil and cook until wings are golden brown reaching an internal temperature of approximately 170 degrees.
Remove from cooking container and place in basket or on paper towels to drain excess oil. Allow wings to sit for at least 2-5 minutes before serving.
Place Chicken Wings in a basket or on plate and serve. Wings will be crispy and full flavored ready to serve.
We've been using this chicken wings recipe for many years now. I've got some friends who like to make chicken wings and appears that they tend to make them morning noon or night. These folks absolutely love chicken wings so much that I'm getting concerned. But no matter I've asked them what they actually do to make the wings so tasty and crispy. They have their secret style tips and tricks and held tight to them only giving up some of the basics to make a version of their tasty wings. They say they always start with quality wings. You can get great results if you start out with bad wings. They told me to look for plump meaty wings which have been in the packages no longer than 2 days. Check the dates on the packs they've said over and over. Also, check that your seasonings mixes are fresh especially the bread crumbs. Bread crumbs can turn stale really fast so the best thing is once the crumbs have been opened if you don't use them all be sure to put them in a sealed container afterward and store in a cool dry place. Additionally, do not use the oil
more than two times. This one makes sense but you don't want to spend a lot of money on oil. They said of all the items that are critical this one is probably the most critical. Reusing bad oil will spoil no matter what it is you're making. Also don't strain the oil thinking that if you remove the gunk from the old oil the clean oil will be brighter in color and will cook up just the same. No, the oil when cooked more than once may have a burned taste and no matter how many times the oil is cleaned will always taste as if the oil is old and burned.
One of the other things my friends gave me insight on was the cooking temperature. They stated quite forcefully that you need to be very careful about the temperature in which you put the wings into the container. They especially like a purpose made pot specific for controlling temperatures. When you use such a pot the temperature can be dialed and controlled throughout the cooking cycle.
If you follow all these tips you are assured that with time and patience you will create some of the best crispy wings in existence. Give the wings a try and follow the clues to deliver best in class results.
This product was added to our catalog on Wednesday 20 September, 2017.