Chook Me!

How to make good deep fried chicken wings?

I was just wondering if anyone knew a couple of items that I could throw together just to make some good deep friend chicken wings. I dont have all fancy ingredients just plain jane. Thanks.

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1. i have a recipe for wings like kfc extra cripsy: Ingredients 12 chicken wings, first and second parts, divided, defrosted (I buy the Kroger brand in the freezer section at Fry's) 2 tablespoons garfava bean flour 1/3 cup cornstarch 1/3 cup tapioca starch 1/4 cup sorghum flour 4 tablespoons dry rub seasonings (I use Stubbs Bar-B-Q Spice Rub) 1 egg 1/3 cup milk oil (for deep frying) Directions 1Preheat deep fryer to 375 degrees, and oven to 250 degrees. 2Combine garfava bean flour, cornstarch, tapioca starch, sorghum flour and Stubbs seasoning in a plastic container with a lid. Shake to mix well. 3Combine egg and milk in a bowl and beat until mixed well. Put chicken in the container of flour, and shake to coat. Shake off extra flour, dip in egg mixture, then return to container of flour for another shake. Remove from flour, shake off excess, and move to plate. Continue to coat remaining pieces of chicken. 4Select largest pieces of chicken first. Dip chicken in flour one more time just prior to putting in fryer, and shake off excess flour. Fry chicken pieces for about 10 minutes, or until golden brown and juices are running clear. Do not cook all chicken at one time, or your oil will cool down too much. I cook "drummies" with "drummies" and "flatties" with "flatties". 5When finished frying, move to wire rack on cookie sheet, and put in preheated oven while frying other pieces. 6SERVING SUGGESTIONS:. 7Wings may be served "naked", with sauces (barbecue, honey mustard, hot sauce) on the side, or tossed in sauce. You could also tweak the seasonings and serve with sesame our sweet and sour sauce. another recipe 15 chicken wings (about 3 pounds) 1/2 cup cornstarch 1/4 cup all-purpose flour 1/4 cup Domino® or C&H® Granulated Pure Cane Sugar 2 teaspoons sesame seeds 1-1/2 teaspoons salt 2 eggs 1/4 cup canola oil 5 teaspoons soy sauce 2 green onions, finely chopped Oil for deep-fat frying Directions: Cut chicken wings into three sections; discard wing tip section. In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and sou sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours. Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels. Yield: 2-1/2 dozen or check this site http://www.forks.ca/crispy-hot-chicken-wings-012474.php INGREDIENTS: 2 packages of chicken wings 2 cups of flour sprinkle of salt sprinkle of paprika sprinkle of garlic powder 1/2 cup of hot sauce a litlte bit of butter enough oil for deep frying Heat oil in a pot. Calculate by eyeballing how much it would cover the wings. They should be deep fried. In a bowl, combine together flour, salt, paprika and garlic powder. Drench the chicken wings with the flour mixture. Deep fry the wings. They don't need to be all in pot at the same time. 3 pieces at a time would be fine. Drain the oil of deep fried wings on top of a palte with paper towel. Or use a spaghetti strainer on top of a bowl. The bowl will catch the dripping oil :) . Continue frying the remaining drenched chicken wings. Meanwhile in another pot, pour over 14 cup of hot sauce, then add the butter. In a medium heat, melt the butter with the hot sauce, stirring continously. Turn the heat off once the butter is completely incorporated in the hot sauce. Put the fried chicken wings on the hot sauce, making sure both sides are drenched with the hot sauce. VOILA! Finger lickin' good hot wings. Use Blue Cheese or Ranch dressing for dipping. Enjoy. We did. If you have kids or a family member who doesn't like hot and spicy food, don't drench the deep fried wings with the hot sauce. Leave them as deep friend chicken wings
2. I just throw them in the fry daddy. Then make the sauce 2parts Frank's Hot Sauce 1 part butter.
3. First I season them with salt and pepper. Then flour them dip them in egg wash dip again in 1/2 corn starch (optional but crispier) 1/2 flour seasoned with salt and pepper Deep fry
4. Follow either of these two recipes. They are essentially the same, except one you soak in buttermilk, and the other is soaked in salt water. Don't skip that step, either, b/c you want juicy and flavorful wings! :-) Buttermilk Fried Chicken 1 quart buttermilk 1 (2- to 2 1/2-pound) broiler-fryer, cut up 1 teaspoon salt 1 teaspoon pepper 1 cup all-purpose flour 2 cups vegetable oil 1/4 cup bacon drippings Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken. Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels. Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed. Yield: Makes 4 servings --Southern Living ---------------------------- Our Best Southern Fried Chicken 3 quarts water 1 tablespoon salt 1 (2- to 2 1/2-pound) broiler-fryer, cut up 1 teaspoon salt 1 teaspoon pepper 1 cup all-purpose flour 2 cups vegetable oil 1/4 cup bacon drippings Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry. Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels. Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed. Yield: Makes 4 servings -- Southern Living
5. Restaurant-Style Buffalo Chicken Wings -- .INGREDIENTS oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings ..DIRECTIONS 1.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. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. 2.In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. 3.Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
6. I mix flour with garlic powder, onion powder and meat tenderizer; mix milk with lemon juice and let it sit for a few minutes, mix in one egg and then coat the wings with it and then toss into the flour mixture and coat. You can use flavored meat tenderizer or add Tony's seasoning for extra spice. Sometimes I add lemon pepper for a little zing. If you have buttermilk use that instead of the milk/lemon mixture. I sometimes substitute onion flakes for the onion powder.
7. take chicken wings and cover with sour cream. Dip wings into a bag of crushed potato chips and fry. IUf you use bbq chips they are really good.
8. i like to use a deep fryer set on the right temp for frying let it heat up give it ten minutes then put 12 hot wings in at a time if their not hot wing size and biger do 3-5 at a time depending on size of deep fryer and size of wings and while they cook for 12-15 minutes let them gon into the oven on low to keep warm as u cook rest you can also bread the chicken using buttermilk and 2 eggs dip into a bowl of flour parsley salt and pepper and cayenne and or paparika all just use a tsp of all the seasonings and blend well into the flour you can also use corn flour added to the flour for a nutty flavor