Servings: Dozen wingsHardware: Kitchen scissors, 2 large plastic Ziploc bags, 2 plates, plastic wrap, measuring cups and spoons, a large heavy skillet with a lid (I use cast iron), thermometer, tongs, paper towels, a sauce pot, a garlic press
Time: Prep-15 minutes, Rest time: 30 minutes, Cook-15 minutes
(Start cooking about 2 hours before you want to serve the wings)
- 1 dozen wings
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 eggs
- ½ cup milk
- 2 cups vegetable oil for frying
- ½ stick of butter
- 2 cups hot wing sauce
- 3 cloves of garlic
- Sliced red peppers, celery sticks, ranch dressing, blue cheese dressing.
- Use the kitchen scissors to separate the flaps from the drummettes. Also snip the points from the flaps.
- Mix the flour, cornstarch, salt, garlic powder, and pepper in a Ziploc bag. Shake up.
- Put the eggs and milk in the other Ziploc bag. Shake like crazy. Make sure the eggs are completely mixed.
- Put the chicken in the flour. Shake up. Then put the chicken in the egg mixture. Then back into the flour mixture. You can repeat this process if you like more breading.
- Put the chicken on a plate and cover in plastic wrap. Put in the fridge for 30 minutes. This will help the batter adhere to the chicken. You can leave the chicken in the fridge for up to three hours. Remove the plate from the fridge about ½ hour before cooking to allow the chicken to warm up. This will allow the wings to cook evenly.
- Cover the other plate with paper towels. Set aside.
- Put enough oil in the pan to fill it about half way up. Pre-heat the oil until it is 350°. This step is very important to keep the chicken from absorbing too much oil and becoming greasy. You will want to adjust the temperature while cooking so the oil stays between 300° to 400°.
- Place the wings in a single layer in the hot oil. Do not crowd the chicken. You may need to cook in batches. Cover the chicken and do not turn for at least 5 minutes.
- Turn the chicken and cook until it is a crispy golden brown. The drummettes take longer than the flaps. To make sure your chicken is done, cut into the thickest part of a drummette, the juices that run out should be clear and the meat should be completely opaque and have no hint of pink.
- As the chicken finishes, place it on the paper towel covered plate to drain.
- While the wings are cooking place the wing sauce, butter, and crushed garlic in the sauce pot on medium high. Stir until the butter is melted. Turn off the heat.
- When all the wings are finished, toss them in the sauce. Make sure they are all coated. You can let them sit in the sauce for a minute or two.
- To serve, remove them from the sauce. Serve them with sliced red peppers, celery sticks, and ranch and/or blue cheese dressing. And lots of napkins.