Deep Fried Chicken Wings Recipes

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DEEP-FRIED CHICKEN WINGS



Deep-Fried Chicken Wings image

A soy sauce mixture with sesame seeds and green onion adds flavor to these deep-fried wings. My mom got the recipe from a friend in Vancouver, British Columbia and passed it on to me. My husband just loves chicken wings, and these are by far his favorite. -Tami McLean, Brampton, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 11

15 chicken wings (about 3 pounds)
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 cup 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

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.

Nutrition Facts :

BEST EVER FRIED CHICKEN WINGS



Best Ever Fried Chicken Wings image

For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 4 dozen.

Number Of Ingredients 23

4 pounds chicken wings
2 teaspoons kosher salt
Oil for deep-fat frying
BUFFALO WING SAUCE:
3/4 cup Louisiana-style hot sauce
1/4 cup unsalted butter, cubed
2 tablespoons molasses
1/4 teaspoon cayenne pepper
SPICY THAI SAUCE:
1 tablespoon canola oil
1 teaspoon grated fresh gingerroot
1 garlic clove, minced
1 minced Thai chile pepper or 1/4 teaspoon crushed red pepper flakes
1/4 cup packed dark brown sugar
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon fish sauce
SPICY BARBECUE SAUCE:
3/4 cup barbecue sauce
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons honey
1 tablespoon cider vinegar
Thinly sliced green onions, optional

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.

Nutrition Facts : Calories 87 calories, Fat 8g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

FRIED CHICKEN WINGS



Fried Chicken Wings image

Wonderful Buffalo-style fried chicken wings!

Provided by cruch9

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 6

Number Of Ingredients 9

12 small chicken wings
¼ teaspoon seasoned salt, or to taste
1 cup all-purpose flour
1 teaspoon coarse salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste
2 quarts vegetable oil for frying

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.

Nutrition Facts : Calories 531.2 calories, Carbohydrate 25.1 g, Cholesterol 37.3 mg, Fat 41.3 g, Fiber 0.7 g, Protein 15.8 g, SaturatedFat 6.6 g, Sodium 1768.3 mg, Sugar 0.1 g

CRISPY FRIED CHICKEN WINGS



Crispy Fried Chicken Wings image

Super crispy delicious wings!

Provided by Man Tested Recipes

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h30m

Yield 4

Number Of Ingredients 12

2 eggs
2 cups buttermilk
4 pounds chicken wings, split and tips discarded
3 cups all-purpose flour
1 cup crushed saltine crackers
1 teaspoon ground black pepper
1 teaspoon ground dried thyme
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon garlic powder
4 cups peanut oil for frying
salt to taste

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.

Nutrition Facts : Calories 1063.6 calories, Carbohydrate 93.6 g, Cholesterol 189.8 mg, Fat 53.7 g, Fiber 3.5 g, Protein 48.3 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 6.5 g

DEEP-FRIED SPICY CHICKEN WINGS



Deep-Fried Spicy Chicken Wings image

This area is known for its chicken wings, and these are the best I've ever tasted. They make great appetizers.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3 dozen.

Number Of Ingredients 7

16 to 18 chicken wings (about 4 pounds)
Oil for deep-fat frying
1/2 cup butter, melted
1/2 cup hot pepper sauce
2 tablespoons cider vinegar
Carrots and celery sticks
Blue cheese dressing

Steps:

  • Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes). , Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrots, celery and dressing.

Nutrition Facts :

RESTAURANT-STYLE BUFFALO CHICKEN WINGS



Restaurant-Style Buffalo Chicken Wings image

This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.

Provided by Kelly

Categories     Appetizers and Snacks     Spicy

Time 2h

Yield 5

Number Of Ingredients 10

½ cup all-purpose flour
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
10 chicken wings
oil for deep frying
¼ cup butter
¼ cup hot sauce
1 dash ground black pepper
1 dash garlic powder

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10.7 g, Cholesterol 44.2 mg, Fat 32.4 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 496.5 mg, Sugar 0.3 g

DEEP-FRIED HOT WINGS AND DRUMETTES



Deep-Fried Hot Wings and Drumettes image

Wings and drumettes, deep-fried to a golden brown and coated with hot sauce. Yummy! Yummy! If you like it hotter, by all means dump more hot sauce on. Serve with ranch or blue cheese dressing. Enjoy!

Provided by LEEJEANNINE

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 45m

Yield 6

Number Of Ingredients 9

3 cups peanut oil for frying, or as needed
1 cup self-rising flour
3 eggs
2 (5 ounce) bottles hot pepper sauce (such as Frank's RedHot®), divided
⅓ cup water
2 ½ pounds chicken wings and drummettes
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
½ cup butter

Steps:

  • Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  • Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
  • Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
  • Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
  • Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

Nutrition Facts : Calories 501.1 calories, Carbohydrate 21.8 g, Cholesterol 170.9 mg, Fat 39.5 g, Fiber 0.9 g, Protein 15 g, SaturatedFat 14.7 g, Sodium 1793.3 mg, Sugar 0.9 g

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