Who has a great recipe for deep frying hot wings?

[NEVRL8T]

Post'em up, please.

[Mrs. Colleen]

Probably not exactly what you are looking for...but if you want an alternative recipe search "Grilled Buffalo Chicken Cutlets" on foodnetwork.com (I tried to get a link but my work computer is freaking out. ) We had that last night and it was AMAZING!!! The Blue Cheese Coleslaw is a MUST!

We did eliminate the butter from the recipe though.

[Punk Boy]

Alton Brown's Buffalo Wings Recipe : Alton Brown : Food Network they aren't deep fried but def crispy...

usually use the sauce from this one.... Orange Glazed Chicken Wings Recipe : Alton Brown : Food Network

[Poog]

Using my Waring "Professional" deep fryer, I cook them naked in 375 degree oil for 12 minutes.




Nice and crispy, and since the oil is hot and stays hot, there is negligible oil absorbtion.

I coat them in the standard butter and hot sauce mixture, and enjoy.

[F40]

I am going to look into getting me afryer like that

[Kerrmudgeon]

In the 80's I experimented with many different breadings and batters to give wings a bit more crunch, and in the end the best one was to toss the raw wings in bread crumbs, plain and simple. You get just enough on them for the desired effect, and we were famous for wings for years before others copied it. Toss them in whatever sauce after and that's it. It does make a bit of a mess of your oil with the crumbs, so filtering every once in a while is required.

Another favorite of mine is a kind of oriental style. Toss the wings in soya sauce (just enough to coat) and a touch of garlic powder, and let them sit in the fridge for about 30 minutes, then fry. Finish with fresh lemon and salt. Excellent.
I like a little white pepper with the garlic and soya.

BTW, you can't really time the frying unless you always get the same size wings. Better to go by the bubbling of the oil....when the bubbles are small and almost gone, they're done.

[fartleker]

We did some wings for Superbowl. Use a deep fryer or pan with oil, doesn't matter. Just don't overload the pan with them. I cooked them about 10 at a time on a hot temperature for 16-20 minutes. They got so incredibly crispy on the outside and perfect on the inside.

Two different sauces I do:
Normal hot- use a tiny bit of butter, tiny bit of vinegar, and lots of whatever hot sauce you l ike.

Spicy BBQ- get the $1/bottle barbeque from the grocery store. Add as much Sriracha as you like.

They're better than any I've eaten out.

[awbig]

Originally Posted by Poog

Using my Waring "Professional" deep fryer, I cook them naked in 375 degree oil for 12 minutes.




Nice and crispy, and since the oil is hot and stays hot, there is negligible oil absorbtion.

I coat them in the standard butter and hot sauce mixture, and enjoy.

Exactly the same way that I do it. Same fryer and everything.

[kingpin]

I coat mine with just some spices mixed in the flour.
garlic powder, salt, paprika, pepper

I like the flour as it doesn't coat the wing with a heavy batter and adds a nice crunch. Also helps to soak up whatever sauce.