Friday, January 11, 2013

Restaurant-Style Chicken Wings

Our family really enjoys chicken wings. In fact, before we started really pinching our pennies BWW was one of our "go to" Sunday lunch options. We've tried wing recipes in the past and they've turned out pretty good but never had that restaurant-style taste, until now. Once a month our college/career's group meets after the Sunday evening service for a time of food and fellowship. Each month we do a different theme (subs, tacos, nachos, salads, etc.). This month we did sweet or savory snacks/appetizers and we made chicken wings. I did change up the recipe a little because I am a huge fan of seasonings.

  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2-1 teaspoon cayenne pepper (depending on your personal taste)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 20 wings
  • oil for frying
  • dipping sauce or sauce for coating (if you use a prepared sauce I suggest Sweet Baby Ray's creamy buffalo wing sauce, honey chipotle BBQ sauce, or signature sauce, but then, I am a HUGE fan of anything Sweet Baby Ray's)
  1. In a small bowl mix together everything but the chicken and oil. ;o) Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover and refrigerate for 60 to 90 minutes.
  2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. 
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown (12 minutes seemed about perfect when I made them). Remove from heat, place wings on a paper towel to remove some of the excess oil. If coating prior to serving, toss in your sauce. If not, place them on a serving dish along side your dipping sauce. Enjoy!

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