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Standing Walrus

Heavily Floured, Fried Wings

The heavy flour coating on these wings makes them taste just like little bites of Southern Fried Chicken. The chicken meat was a lot moister, and held more sauce than my earlier cooking of the Lightly Floured Wings. I think that the moister meat was because of the heavier coating doing a better job of sealing the outside.

The only thing I wasn't too fond of in these was that they were quite filling, thanks to the extra flour. But that isn't any reason for me not to make them again. I think that the moist meat, and the extra sauce (I'm a "Lots of Sauce" person) makes me want to make them over and over again.

Just a short note about the cooking time. Frying any food can be complicated. The total cooking time has a lot of variables that must be factored in.

  1. Size of the wings (how thick are they).
  2. Have you placed so many wings into you fryer, that the temperature goes way down.
  3. The ratio of oil to wings.
  4. How fast the oil recovers temperature after you've placed the wings in it.

When frying wings in a restaurant, they're fried in a large fryer, typically holding 40 - 70 pounds of oil, are gas fired, and recover quickly. When you put 12 - 24 wings in at a time, the temperature of the oil won't drop perceptibly. It only takes about 7 minutes to cook them.

I've learned that my Propane Stove doesn't get as hot as my Portable Butane Stoves that I use for catering, So, that's what I bring out whenever I need to get a large pot of oil ready for frying. The oil heats up in less than 1/2 the time, and it's easier to keep the temperature from dropping too much when I add the wings.

I use an 8 quart pot with a clad bottom. The heavy bottom helps the pot retain heat, and the size of the pot keeps the oil from bubbling over. I use 2 quarts of oil when I fry in this pot.

If you haven't noticed yet, it can be confusing, but don't be put off. Fry your wings in the same pan, with the same amount of oil each time, and you'll figure out what works best for you.

  • 24 - 48 Chicken Wings, Flappers and Drumettes

    Flour Mix
  • 2 Cups All-purpose Flour
  • 2 Tablespoons Butt Kickin' Blacken, Original Recipe, to taste
  • 1 Coarse Kosher Salt

    Egg Wash
  • 3 Large Eggs
  • 3 Tablespoons Milk
  • 6 Squirts Tabasco Sauce, to taste

    Other Things You'll Need
  • 1 Heavy Bottomed Pot, 6 - 8 Quart Size
  • 2 Quarts Vegetable Oil, for frying
  • A Small "Spider" or Slotted Spoon

Cutting, Chicken Wings, Picture

1. If you've purchased whole chicken wings, as I did, you'll have to cut them into Drumettes, Flappers, and Tips. You won't be using the tips,for this recipe, but save them in your freezer for the next time you're making chicken soup, or stock. They'll add a lot more flavor.
Ready to Bread the Chicken Wings, Picture

2. Place the cut up wings into a large bowl.

Mix the Flour, Blacken, and Salt in another large bowl.

Then mix up the egg wash by first whisking the eggs, then adding the milk and Tabasco Sauce.
Heating Oil for Frying, Picture

3. I used a large, 8 quart, pot with a clad bottom for this recipe, and used 2 quarts of vegetable oil for the frying.

Heat the oil to 350 - 360 degrees.
Lightly Floured, Fried Wings, Breaded and Ready for Frying, Picture

4. While the oil is heating, dredge the wings in the flour mixture, shake off any excess, Then place it into the Egg Wash, and back into the flour mixture. Set the finished Chicken Wings on a platter until the oil heats up.
Frying Chicken Wings, Picture

5. Carefully place the wings in the hot oil making sure that you don't overload the pot. If the wings are too close together they won't fry evenly. I cooked 12 at a time.
Taking the Chicken Wings out of the Fryer, Picture

6. Cook about 10 minutes. You'll have to stir them up once in a while during cooking, and probably adjust the heat to try to maintain the oil temperature at 320 - 350 degrees.

Ron's Note:
I like using a "spider" to take cooked food out of a fryer. The large mesh permits any oil to drain pretty quickly. If you don't have a spider, you could use a slotted spoon, but you won't be able to take out as many as a time, and you'll have to hold them over the oil a little longer to insure that they've drained well before you put them in a bowl.
Fried, Chicken Wings, Picture

7. Place the cooked wings in a large bow, add your favorite wing sauce, coat the wings well, and serve immediately.

8. I served these with a Jalapeno / Cheddar Wing Sauce, and my Home Made Ranch Dressing. Enjoy!

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I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
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Heavily Floured, Fried Wings, Picture

Heavily Floured, Fried Wings

With Jalapeno / Cheddar Wing Sauce

Butt Kickin' Blacken adds just the right flavor to all of your breading mixes.


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Leftover Chicken Wings, Picture
Leftover Chicken Wings

Leftover Chicken Wings, Picture

1. Pre-heat your oven to 350 degrees.

Line a sheet pan with aluminum foil, and spray with a non-stick cooking spray, like Pam. Place the wings on the foil with plenty of sauce.

Cook for 10 - 15 minutes, or until the wings are heated through.

Leftover Chicken Wings, Picture

2. This is what happens if you forgot to spray the foil, like I did. Everything will stick to the pan, thanks to the sugars in any sauce you've used.

3. As soon as they're done, you get to eat. Served with my Parmesan / Garlic Wing Sauce.

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