Of course you’re going to have wings for the big game. Choose one of these recipes and they’re sure to please. Uncertain about frying? Scroll down past the recipes to find the information you’ll need for your wings to soar!
You will need:
Preheat the oil to 350 degrees. Make sure the oil is at least 2 inches deep in the pot. Meanwhile, place the flour, salt, black pepper and 1/2 teaspoon of the cayenne in a large ziptop bag. Shake to mix and add half of the chicken wings. Seal and shake to evenly coat. Transfer to a baking sheet lined with waxed paper and repeat with the remaining wings. Fry half of the wings at a time for 8-10 minutes or until golden brown. Drain on paper towels and repeat with the remaining wings. Meanwhile, place the remaining cayenne and butter in a large bowl. Add the hot wings and toss well to melt the butter and evenly coat the wings. Serve warm with the dressing.
Straighten Up and Fry Right!
Using the right oil at the right temperature is the key to successful frying. If you sometimes end up with an overly greasy end product, you didn’t bring the oil to a high enough temperature (it wasn’t hot enough). If you end up with perfectly fried chicken on the outside, but not completely done on the inside, you had the oil at too high of a temperature. Fill your deep frying pot no more than halfway with the oil. Then attach a deep fry thermometer and bring the temperature to between 350 and 375 degrees … no higher or lower. Bring the chicken to room temperature about 30 minutes before you fry it. That will help equalize the temperature and not lower the oil temperature when you add it to the pot. Never overcrowd the pot, so it’s best to work in batches. Place the chicken from the first bath on a wire rack placed over a rimmed baking sheet rather than on paper towels. This pulls any excess oil away from the chicken rather than having it sit in the grease. Then place it in a preheated very low (200 degree) oven while you are frying the remaining batches. Although there are plenty of options on the market, you want to select one with a high smoke point. The smoke point is where the oil begins to break down and start to smoke when heated. Use peanut, canola, sunflower or safflower oils for the best results when deep fat frying.
Yield: 6 servings
Yield: 4 servings
Preheat the oven to 425 degrees. Line a large baking sheet with aluminum foil that has been coated lightly with cooking spray. Set aside. In a large zip-top bag, combine the flour, paprika, salt, pepper and cayenne. Working in batches, add the wings and shake to evenly coat. Place on the prepared baking sheet and drizzle with the melted butter. Bake 30 minutes, then turn. Bake 15 minutes longer and serve warm.
Yield: 6 servings
Place the wings in a 13x9-inch baking dish and pour the buttermilk over the top. Cover and refrigerate overnight of 8 hours. Remove from the refrigerator for 30 minutes. Meanwhile, preheat the oil to 350 degrees. Make sure the oil is at least 2 inches deep in the pot. Remove the wings from the marinade and discard the marinade. Sprinkle evenly with the salt and pepper. Place the flour and cayenne in a large zip-top bag. Add half the wings and shake to coat. Add to the hot oil and fry 8-10 minutes or until golden brown. Drain on paper towels and repeat with the remaining wings. Serve warm.
Yield: 4-6 servings
Place the wings in a large zip-top bag and set aside. In a mixing bowl, whisk together the lemon juice, salt, pepper, red pepper, hot sauce and garlic. Slowly add the oil, whisking to blend. Pour over the chicken wings, seal and refrigerate for 12 hours. Remove from the refrigerator 30 minutes before grilling. Preheat the grill to medium-high. Remove the wings from the marinade and discard the marinade. Grill 20 minutes, turning often to evenly cook. Serve warm.
Yield: 8 servings
Place the wings in a shallow casserole dish in a single layer. In a mixing bowl, whisk together the garlic, teriyaki, chili sauce, soy sauce, honey, water, sugar and ginger. Pour over the wings, cover and refrigerate at least 8 hours or overnight. Preheat the oven to 350 degrees. Pour off excess marinade, but leave the wings in the casserole dish. Bake for 32-35 minutes or until the wings are golden brown. Serve warm.
Yield: 4-6 servings
Place the wings in a large zip-top bag and set aside. In a small bowl, whisk together the oil, honey, lemon juice, rosemary, salt, paprika, black pepper and cayenne until smooth. Pour over the chicken wings, seal and refrigerate at least 2 hours and up to 8 hours. Remove from the refrigerator 30 minutes before grilling. Preheat the grill to medium-high. Remove the chicken from the marinade and discard the marinade. Grill 20 minutes, turning frequently to evenly cook. Serve warm with lemon wedges.
To successfully reheat wings, preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Reheat the wings for around 15 minutes and serve warm.
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