How to make Fried Chicken Wings

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

hot sauce

🥗Healthier: homemade hot sauce

💰Cheaper: sriracha

Sriracha is often less expensive and provides a similar heat.

Rinse chicken winget and chicken drummette portions in a strainer with cold water.

Transfer the rinsed chicken to a large bowl.

Sprinkle 1/4 teaspoon of salt, 1 teaspoon of Tony Chachere's Creole seasoning, 1 teaspoon of Chef Paul Prudhomme's Magic seasoning, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of cayenne pepper, and 1 teaspoon of dried thyme onto the chicken.

Using hands, coat the seasonings onto the chicken and place it in the refrigerator to marinate for 1 hour or overnight.

In a medium-sized bowl, add 3 large eggs, 1/4 teaspoon of salt, and 1/4 teaspoon of Tony Chachere's Creole seasoning and whisk together.

In a separate bowl, combine 3 cups of all-purpose flour, 2 teaspoons of salt, 1 tablespoon of Tony Chachere's Creole seasoning, 2 teaspoons of Chef Paul Prudhomme's Magic seasoning, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of cayenne pepper, and 2 teaspoons of dried thyme; stir to mix.

Preheat a medium-sized pot with 48 fluid ounces of canola oil over medium-high heat for 12 minutes or preheat a deep fryer to 350°F for 12 to 15 minutes.

Prepare a serving dish lined with napkins for the fried chicken.

Take pieces of marinated chicken, coat them in the egg mixture, and then transfer them to the seasoned flour batter, shaking the bowl to coat the chicken evenly.

Add the coated chicken to the hot oil and fry for 10 to 12 minutes, checking for doneness as frying times may vary based on chicken size.

After about 5 minutes, check if the chicken is floating, indicating it is almost done; continue frying for an additional 5 to 7 minutes until fully cooked.

Remove the chicken from the oil and place it on the serving dish lined with napkins to cool for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens