Some of you who follow me on Twitter have seen me talk about how I am working to perfect my wing recipe. Well, I think I finally have it down. I have been experimenting with different types of chicken, oil temperatures, seasonings, and sauces. Let’s start by going over the types of chicken. I have used the traditional drumstick and wings that you would find in any restaurant and also, because I often am never full after a plate of traditional wings, I was using full sized chicken legs. The traditional sized wings and drumsticks did work best because they require less time to cook.
Take the chicken out of the package and dry it off. Next, coat it with your favorite seasonings mixed with flour. I tend to use less flour and more seasoning to give it added flavor.
You can use what you want for seasonings but this is what I have found to be best. I use one tablespoon of each. I don’t add salt because the wing sauce has enough. Here they are:
I mix the seasonings in with the about a cup of flour. Then I coat the wings in flour and seasoning mixture right before I drop them into the oil. I have tried vegetable, canola, and peanut oil. Some have suggested I try coconut oil which I have not yet, but plan to do. If someone has, please let us know what you think. I prefer peanut oil because it has a high smoke point and is the healthier of the oils. I get the oil to about 360 degrees before dropping in the wings. The wings will drop the oil temperature so do not overload the fryer. Fry the wings until golden brown and set on a paper towel to take off the excess oil.
The next step is to coat the wings. You want to do this while the wings are still hot and serve immediately. I like to put the sauce in a plastic Ziploc bag and shake it so there is a good coat on there. I have tried multiple store bought sauces and I have messed with making my own from scratch. You really should look no further than sauces from Captain Spongefoot. They are made with high quality ingredients and require zero modification and taste great!
You can serve these puppies up with some bleu cheese or ranch but I prefer them straight up. Enjoy.