Best Deep Fried Chicken Wings Recipes

DEEP-FRIED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.

EASTSIDE FISH FRY'S FAMOUS DEEP-FRIED CHICKEN WINGS

Steps:

• Combine the House Seasoning, seafood seasoning and seasoning salt in a bowl and add the chicken wings; toss to coat well. Marinate, covered, in the refrigerator for at least 24 and up to 48 hours.
• Preheat oil in a deep-fryer to 350 degrees F. Toss the wings in the Chicken Flour, then fry then, fully submerged, for 15 minutes, checking after 5 minutes to make sure wings are not stuck together (do not crowd the fryer; cook in 2 to 3 batches). Drain on paper towels and add House Seasoning to taste.
• Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.
• Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.

DEEP-FRIED SPICY CHICKEN WINGS

Steps:

• Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes). , Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrots, celery and dressing.

CHINESE STYLE DEEP FRIED CHICKEN WINGS

Steps:

• Mix all the marination ingredients in a big bowl evenly and add the chicken wings. Use your hand to gently massage the chicken wings with the marination to ensure the marinade covers the chicken wings evenly. If you have any excess marination on the chicken be sure to gently brush this off with your hand.
• Marinade the chicken wings for 1 hour at least.
• Heat up the oil to around 180 degrees. Deep fry the chicken wings until they have turned a light golden brown color.

AUSTRALIAN DEEP FRIED CHICKEN WINGS

Steps:

• To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
• Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
• Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.

TEBASAKI (JAPANESE-STYLE DEEP FRIED CHICKEN WINGS)

Steps:

• Make a cut along the bone of each chicken wing.
• Lightly coat the chicken wings with the flour.
• Shallow fry (at 300°F) the chicken wings in 1cm of vegetable oil over a low heat for 8 minutes or until they are light brown.
• Remove the wings and turn up the heat on the pan (375°F). Add the wings and fry for a further 2 minutes until crisply. Remove and place on a paper towel.
• Mix the sake, mirin, soy sauce, sugar, and garlic powder and heat, either in a bowl in the microwave or on the stove in a pot. Coat the wings with the sauce.
• Season with salt and pepper, and coat with the white sesame seeds.

LAURA'S FAVORITE DEEP FRIED CHICKEN WINGS

Steps:

• 1. Put beaten eggs in a bowl. In another bowl, combine flour with the next 5 spices. Dip wings first into the eggs, drip off excess, then coat with the flour mix.
• 2. Transfer to a rack and allow to sit at room temperature for 30 minutes. (This is important!)
• 3. Heat oil in deep fryer to 375 degrees. deep fry wings in batches until golden brown. About 8 minutes. Remove and drain on paper towels.

AUSTRALIAN DEEP FRIED CHICKEN WINGS

Steps:

• To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
• Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
• Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear).
• Drain on paper towelling and serve.

CRUNCHY DEEP FRIED CHICKEN WINGS

Steps:

• Preheat deep fryer to 375 degrees, and oven to 250 degrees.
• Combine garfava bean flour, cornstarch, tapioca starch, sorghum flour and Stubbs seasoning in a plastic container with a lid. Shake to mix well.
• Combine egg and milk in a bowl and beat until mixed well. Put chicken in the container of flour, and shake to coat. Shake off extra flour, dip in egg mixture, then return to container of flour for another shake. Remove from flour, shake off excess, and move to plate. Continue to coat remaining pieces of chicken.
• Select largest pieces of chicken first. Dip chicken in flour one more time just prior to putting in fryer, and shake off excess flour. Fry chicken pieces for about 10 minutes, or until golden brown and juices are running clear. Do not cook all chicken at one time, or your oil will cool down too much. I cook "drummies" with "drummies" and "flatties" with "flatties".
• When finished frying, move to wire rack on cookie sheet, and put in preheated oven while frying other pieces.
• SERVING SUGGESTIONS:.
• Wings may be served "naked", with sauces (barbecue, honey mustard, hot sauce) on the side, or tossed in sauce. You could also tweak the seasonings and serve with sesame our sweet and sour sauce.

AUSTRALIAN DEEP FRIED CHICKEN WINGS

Steps:

• To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
• Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
• Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.

DEEP-FRIED SWEET-AND-PUNGENT CHICKEN WINGS

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Leave wings intact, but with a cleaver, chop off bony tips. 3. Beat egg lightly in a bowl. Mix cornstarch, salt and pepper and spread on a flat plate or board. Dip chicken wings first in egg then dredge in cornstarch mixture to coat. 4. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling. 5. Meanwhile slowly reheat sweet-and-pungent sauce. Stir in wings only to reheat. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED AND DEEP-FRIED CHICKEN WINGS

Steps:

• 1. Chop off bony wing tips with a cleaver then disjoint wings and slip out bones. Mince smoked ham stuff into wing cavities. 2. Arrange wing sections on a heatproof dish. Steam 40 minutes (see HOW-TO, _Steaming). Drain wings and let cool, then rub with soy sauce. 3. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling keep warm. 4. Mince ginger root then combine in a cup with water and the second quantity of soy sauce. In another cup, blend cornstarch, oyster sauce, sugar, salt, the remaining water and soy sauce to a paste. 5. Heat remaining oil. Stir in ginger-soy combination 1 minute over medium heat. Then stir in cornstarch paste to thicken. Add deep-fried wings only to reheat. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.