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Lightly Floured, Fried Wings

Lightly Floured, Fried Wings Picture

Prep time:     Cook time:     Total time:
Yield: 6 - 8 servings

You'll find that the light flour coating, helps any of your favorite wing sauces stick better, and you won't even know it's there. This is the method used by most restaurants to cook their wings.

These wings will end up with a light a coating that you'll hardly notice that it's there, it holds the sauce well, yet won't load you up on carbs.

This method is, by far, my favorite method for cooking wings.

I made these the other night along with some "Heavily Floured" wings. The first batch were these, and they were terrific. I forgot how much I like wings deep fried this way. I never noticed the flour, yet they held a lot of sauce.

The next batch were the Heavily Floured Wings. Double flouring them made them taste more like Southern Fried Chicken than wings, and they were really filling. Monday Night Football was on so, we decided to wait until half time to make the next batch. And, although we were still pretty full from the heavy batch, I made them light again, and they were great.

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, and recover quickly. When you put 12 - 24 wings into the oil at a time, the temperature of the oil won't drop perceptibly. They only take about 7 minutes to cook.

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 - 3 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

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

    Other Things You'll Need
  • 1, Heavy Bottomed Pot, 6 - 8 Quart Size
  • 2 Quarts, Vegetable Oil, for frying, or more
  • 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.

Ron's Note:
The picture shows an egg wash which I don't use in this recipe.

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, and place on a plate near the oil.

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.

Plated Chicken Wings with Dipping Sauce Picture

8.    I served these with Habanero - Cheddar Wing Sauce, and some of my Home Made Ranch Dressing. The Ranch Dressing is definitely NOT a low fat version. Enjoy!

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Mixed with some Dark Brown Sugar, Butt Kickin' Blacken makes the BEST rub for grillin' or smokin'.


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Leftover Chicken Wings, Picture

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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