I've always loved eating Chicken as far back as I can remember and (for me) the best part is the skin - especially when it's crispy so it will come as no surprise to you that I absolutely love Chicken Wings!
Portions: 1+
Ingredients
- As many Chicken Wings as you like!
- Plain Flour with Salt and Pepper
- Dry Seasoning
Seasoning Ideas/Suggestions
Classic Seasoning - ¼ tbsp paprika, ¼ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, ¼ tsp onion powder, Tiny sprinkling (or as much as you can handle) of cayenne pepper for heat if you so wish!
Classic BBQ Rub - 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp brown sugar, ½ tsp cayenne pepper, 1 tsp salt, ½ tsp black pepper - Sweet, smoky, and balanced, a crowd-pleaser!
Spicy Cajun Kick - 2 tsp paprika, 1 tsp oregano, 1 tsp thyme, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne pepper, 1 tsp salt, ½ tsp black pepper - Bold Louisiana style heat with herbal depth.
Sweet & Smoky Chipotle - 2 tsp chipotle chilli powder, 1 tsp smoked paprika, 1 tsp brown sugar, ½ tsp cumin, ½ tsp garlic powder, ½ tsp salt - Sweet heat with a deep smoky undertone.
Mediterranean Herb Blend - 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried rosemary (crushed), 1 tsp garlic powder, ½ tsp lemon zest (dried or fresh), ½ tsp salt, ½ tsp black pepper - Bright, herbal, and fragrant — lighter but flavourful.
Indian-Inspired Masala Rub - 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala, ½ tsp salt - Earthy, spiced, and vibrant — a twist on traditional wings.
Top Tip: If you create any of the above mixes, to save waste don't toss the chicken wings directly in to the dry mix, put the wings in a bowl and sprinkle the dry rub on them that way. You can then store any leftover rub in an air tight container for use another time.
Equipment
- Bowl
- Deep Fat Fryer
Instructions
- Put some flour in a bowl, add some salt and pepper and then give it a good mix
- Cut/prepare the wings
- Pat the chicken wings dry
- Lightly coat the wings in the flour
- Fry at 150°C for 6-8 minutes to cook (but not brown) the chicken
- Remove from the fryer and place on some kitchen roll or on cooling rack
- Set the temperature of the fryer to 180°C
- Fry for 3-4 minutes until crispy and golden brown
- Remove from the fry and sprinkle on the Dry Seasoning of your choice straight away
- Serve and enjoy!
Top Tip: Place any leftover chicken wings on a tray with a cooling rack on it in the over at 120°C - I believe KFC always do this before serving the chicken as it makes it even crispier without overcooking it!
Minimum Safe Temp: 74°C (Kills harmful bacteria like Salmonella).
Optimal for Tenderness: 85-90°C
Serving Suggestion(s)
Serve with a Dip of your choice, Fries, BBQ Baked Beans or enjoy them on their own!
Tags
chicken-wings
deep-fat-fryer
deep-fried
deep-fried-chicken
deep-fried-chicken-wings
deep-fried-crispy-chicken-wings
tsc-recipe