Kfc style chicken wings

kfc style chicken wings

Author: -Mridul

Ingredients: 

Chicken wings cut into individual pieces (12-20 pieces)

Buffalo sauce or hot marinade (about 1.5-2 cups)

1 cup flour

2 eggs

4tsp hot paprika or cayenne pepper

1tsp Black pepper

1tsp Salt

1tsp Garlic granules

Cooking oil

Steps to make: -

The first thing to do is to chop the wings at their joints. Discard the little meatless wing tip and just keep the other two pieces.

Next put the wings in a pan and add about half of your sauce on top. Then pour boiling water in so that it comes up about 1/2 an inch from the chicken and turn the burner on high. Poach the wings for 20 minutes but keep an eye on them to make sure that the water level doesn’t go down so far that anything starts to burn on the bottom of the pan.

Once the wings have been poached you can remove them from the pot and place them all in a plastic bowl (one with a lid). Pour the rest of the sauce on top and put the lid on the bowl to give it a good shake and place it in the fridge for 3-6 hours (or overnight) to let as much sauce settle into the chicken as possible.

When you’re ready to fry up the wings remove them from the fridge and prepare yourself an assembly line.

The first item of the assembly line will be a plastic container (with a lid) full of the flour and spices. You can also do it in a bag like shake and bake but it’s a lot messier. Combine the flour and spices then shake it up with the lid on to mix everything together.

The next item of the assembly line will be a bowl with two beaten eggs inside.

The third item of the assembly line will be a big sheet of aluminum foil on the counter top to act as a handy (disposable) place for the floured wings to live before they tossed in the oil.

To coat the chicken just take the pieces out 3 or 4 at a time, allowing any excess sauce to drip off in the bowl before depositing them directly into the flour mix. Then put the lid on and shake until the wings are coated.

Next dip the wings in the egg, allowing any extra egg goo to drop off and put them back in the flour for another shake. After the wings have had their second flour bath they can be placed on the foil sheet.

Repeat until all of the wings are coated.

You may notice that the longer the wings sit on the foil the more moisture will start to show through the flour. Don’t worry about it, they don’t need to look dry to turn out crispy. You have applied all of the flour that you need to already.

To fry the wings just bring the cooking oil (about an inch) up to sizzle temp and keep the heat on medium high. You’ll know the oil is ready when you can drop a little chunk of flour in and it sizzles away.

Since you already poached the chicken there is no reason to worry about making sure that it is cooked through which takes all of the guess work out of frying. Just cook both sides in the oil until they’re a nice golden color and put them on a baking rack to cool and dry. You can also pat the tops with paper towels to wick away any extra oil and then they’re ready to eat.

Serve It hot.