Flying 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.

FLYING CHICKEN WINGS

Steps:

• In a plastic or glass bowl mix all ingredients, turning the chicken wings to coat thoroughly.
• Marinate at least 3 hours, preferably overnight, up to two days; Turn the wings occasionally while marinating.
• Preheat the broiler or grill; Broil or grill the wings using medium to low heat, turning once, for approximately 12 to 15 minutes- Be careful not to burn the skin.
• HINT: If wings cook too quickly on the outside, but the meat is still pink at the bone, then turn off the broiler and leave the wings to sit in the hot oven for 5 to 8 minutes; The wings will cook through without additional browning. Or, microwave the wings on high for a minute or so.
• Serve the wings hot or at room temperature; you can also boil the remaining marinade and pan juices until reduced and pour over cooked rice.

FLYING CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip portion. In a large resealable plastic bag, combine the remaining ingredients; add chicken wings. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place the wings in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 1 hours or until juices run clear, turning once.

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.