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The Best Fried Chicken Wings You'll Ever Make!!! You will be addicted!!! 🔥😲| 2 RECIPES

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Kusina ni Lola
Kusina ni Lola
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Recipes in this Video

2 recipes

Ingredients

  • 2 lbs chicken wings
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 cup buttermilk
  • Vegetable oil for frying

Instructions

  1. 1In a large bowl, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
  2. 2In another bowl, pour the buttermilk over the chicken wings and let them marinate for at least 30 minutes.
  3. 3Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  4. 4Remove the wings from the buttermilk, allowing excess to drip off, then dredge them in the flour mixture until fully coated.
  5. 5Carefully place the coated wings in the hot oil, frying in batches to avoid overcrowding.
  6. 6Fry the wings for about 8-10 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  7. 7Remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.
  8. 8Serve hot with your favorite dipping sauce.

Equipment

Deep fryer or large potMixing bowlsTongsPaper towels
🌶️🌶️🌶️Low

Ingredients

  • 1 lb chicken gizzards
  • 2 cups mixed vegetables (carrots, peas, bell peppers)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup white wine
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1Clean the chicken gizzards under cold water and trim any excess fat.
  2. 2In a large pot, heat the olive oil over medium heat.
  3. 3Add the chopped onion and minced garlic, sauté until the onion is translucent.
  4. 4Add the chicken gizzards to the pot and brown them on all sides.
  5. 5Pour in the white wine and let it simmer for about 2 minutes to reduce slightly.
  6. 6Add the chicken broth, mixed vegetables, thyme, paprika, salt, and black pepper to the pot.
  7. 7Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  8. 8Let it braise for about 1.5 to 2 hours, or until the gizzards are tender.
  9. 9Check occasionally and add more broth if necessary to keep the mixture from drying out.
  10. 10Once done, serve hot with your choice of side.

Equipment

large potcutting boardknifemeasuring cupsmeasuring spoons

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