Australian Deep Fried Chicken Wings Recipes

BEST EVER FRIED CHICKEN WINGS

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels., For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper., For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce., For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes. , Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.

DEEP-FRIED CHICKEN WINGS

Steps:

• 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 soy 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.

AUSTRALIAN DEEP FRIED CHICKEN WINGS

Steps:

• To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
• Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
• Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear).
• Drain on paper towelling and serve.

OLD FASHIONED CRISPY FRIED CHICKEN WINGS

Steps:

• Wash the chicken under cool water, then place it in large bowl or container.
• Combine 4 cups cold water, 1 tbsp salt, and 2 tbsp sugar.
• Stir until the salt and sugar dissolve.
• Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
• Make sure that the chicken is covered with the brine.
• Cover the bowl/container, then place in the refrigerator for about 4 hours.
• Drain the brine from the bowl, but do not rinse the chicken.
• Season the chicken with the poultry seasoning, garlic powder, onion powder, and smoked paprika.
• Combine the all purpose flour, cornstarch, and 1/2 tsp salt.
• Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
• Shake the bag, until the chicken is well coated with flour.
• Remove the chicken from the bag, and shake off any excess flour.
• Pour the oil into a large skillet, and let it heat up over medium heat for about 10 minutes.
• Carefully add in the chicken, and fry until golden brown.
• Place the chicken on a paper towel lined plate.
• Serve and enjoy!

FRIED CHICKEN WINGS

Steps:

• Season chicken wings lightly with seasoned salt.
• Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
• Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).
• Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.

CRISPY FRIED CHICKEN WINGS

Steps:

• Beat the eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
• Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving.

CRUNCHY DEEP FRIED CHICKEN WINGS

Steps:

• Preheat deep fryer to 375 degrees, and oven to 250 degrees.
• Combine garfava bean flour, cornstarch, tapioca starch, sorghum flour and Stubbs seasoning in a plastic container with a lid. Shake to mix well.
• Combine 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.
• Select 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".
• When finished frying, move to wire rack on cookie sheet, and put in preheated oven while frying other pieces.
• SERVING SUGGESTIONS:.
• Wings 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.