The Fried Chicken Wing Secret They Don’t Want You to Know!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt provides a similar tanginess with fewer calories.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a high smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Sugar syrup is a cost-effective sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber but may be more expensive.

Fill a Dutch oven with oil about a third full and heat it to 350-360°F.

Use a candy thermometer and a meat thermometer to monitor the oil temperature.

Measure out 1/2 cup of flour and 2 tablespoons of cornstarch and combine them in a bowl.

Add assorted seasonings to the flour mixture and whisk together.

Taste the flour mixture to ensure it's seasoned properly.

Pat the chicken wings dry to remove moisture.

Coat the chicken wings in the flour mixture, ensuring they are fully covered without excess flour.

Drop 3 chicken wings at a time into the hot oil, shaking off excess flour before adding them.

Use a splatter shield to keep grease contained while frying.

Monitor the wings as they cook; they should float when done.

Check the internal temperature of the chicken with a thermometer, aiming for 170-175°F.

Remove the wings from the oil once they reach the desired temperature and color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens