Better than restaurant quality, these are super crispy … you won’t be able to have wings any other way once you try it my way. Dangerously easy to make, cheaper, and better than anywhere else around.
Preparation Instructions
- Deep Fryer + oil preheated to 375°
- Fresh chicken wings (not frozen)
- ASS
- Baking Powder
Preparation Instructions
Separate wings from drumsticks with a knife or cleaver, transfer to a large bowl. Dry with a paper towel. Sprinkle wing pieces liberally with ASS and Baking Powder. Refrigerate uncovered for ~2 hours.
Cooking Directions
Fry wings at 375° for 12-14 minutes until crispy and golden brown. Toss in your favorite sauce and enjoy.
Buffalo “Medium” Wing Sauce
- Franks Red Hot Sauce
- Butter
- White vinegar
- 1 tsp Honey
- 1 squirt Sriracha
- ASS
Combine all ingredients in a small stock pot on low heat. Coat wings and serve
You can double fry the wings if you don’t have time to let them dry out in the fridge ahead of time. Fry the wings at 375° for 7 minutes and transfer to a wire rack to cool and continue crisping up. Then re-fry for 4-5 minutes, plate, sauce and serve.
To me, the single fry method works just as well if not better. Just make sure the wings are dry and you’ve given the rub mixture a chance to work on the wings before you go into the fryer.
