Chicken Wings (Deep Fry) - Master Cookbook Recipe # 524
These Deep Fried Chicken Wings are the ultimate treat for any wing lover. By using a double-fry method,first at a lower temperature to cook them through and then at a higher heat to crisp them up,you achieve that perfect restaurant-style texture right at home. Coating them in melted butter before the flour helps the seasoning stick and creates a beautiful, golden crust. They are crunchy, juicy, and perfect for your next gathering!
This is recipe #524 in Tammy’s Master Cookbook.
Ingredients
- 1 dozen Chicken wing pieces
- 1/2 cup All-purpose flour
- 1/2 cup Salted butter (melted)
- Master Cookbook Recipe # 597 Chris’s Special Seasoning (to taste)
- Oil (for deep frying)
Instructions
- Prep the Wings: Do not wash the wings. Use kitchen shears to cut them at the joints, discarding the tips.
- Season and Butter: Season the wing pieces generously with Chris’s Special Seasoning. Place them in a gallon-sized bag with the melted butter and shake until every piece is well coated.
- Dredge: Add the flour to the bag and shake to coat the wings. Let them sit for 5 minutes, then remove and shake off any excess flour.
- First Fry (The Cook): Preheat your deep fryer to 250°F. Fry the wings for 8 minutes. Remove them from the oil and let them rest.
- Second Fry (The Crisp): Increase the fryer temperature to 375°F. Return the wings to the oil and fry for an additional 10 minutes until they are dark golden brown and very crispy.
- Serve: Serve immediately, or keep them warm in a low oven.
Notes
Tammy’s Tips: The double-fry method is the absolute secret to a wing that stays crispy! If you want to get ahead of the game, you can actually freeze the wings after that first 8-minute fry. Then, whenever you’re ready for a snack, just drop them into 375°F oil straight from the freezer for 10 minutes. Also, remember to serve your sauce on the side,this keeps that hard-earned crust from getting soggy!