Chicken & poultry , Starters & aperos , Main dishes

Fried chicken wings

Name: Fried chicken wings
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 kg whole chicken wings, separated; 2 tablespoons smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon Italian spices; 1/2 teaspoon salt; Ground pepper; Vegetable oil for cooking; 3/4 cup milk; 2 tablespoons lemon juice; 5 dashes Tabasco; 1 1/2 cup flour; 2 tablespoons cornstarch; 1 teaspoon salt

Preparation 20 min
Refrigeration 1 h
Cooking 30 min
Servings 4
Freezing Absolutely

Whether it’s for the Super Bowl or just to spoil yourself, I think these fried chicken wings are sure to fill you up. The breading is just legendary and the chicken is juicy!

Cook mode

Add to favorites

Ads

Ingredients

1 kg whole chicken wings, separated
2 tablespoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian spices
1/2 teaspoon salt
Ground pepper
Vegetable oil for cooking

Ingredients for the breading

3/4 cup milk
2 tablespoons lemon juice
5 dashes Tabasco
1 1/2 cup flour
2 tablespoons cornstarch
1 teaspoon salt

Preparation

In a large bowl, put the chicken wings and set aside.
In a bowl except vegetable oil, put the rest of the ingredients, season with pepper and mix. Pour half of the mixture over the chicken wings and toss. Add the rest and toss. Reserve in the fridge for 1 hour.
Preheat the oil to 350°F, either put 2” of vegetable oil in the bottom of a large saucepan or use your deep fryer. Preheat the oven to 200°F.
In a bowl, put the milk, lemon juice and Tabasco then mix.
In another bowl, put the flour, cornstarch and salt then mix.
Dip the wings in the milk mixture and shake off excess. Dip in flour mixture and press to coat as much as possible. Place in a bowl and set aside.
On several sheets of absorbent paper, place a grid and set aside.
Carefully drop a few chicken wings into the oil and cook for 6 to 7 minutes or until golden brown and cooked through. Flip halfway through cooking. Cook a small amount at a time and wait for the oil to rise to the correct temperature before continuing to cook.
Using a slotted spoon, remove the cooked chicken, place on the grill and let drain for 2 minutes. Place on a baking sheet and set aside in the oven while waiting. Eat alone or with your favourite sauce!

Ads

To help you make this recipe

Our sommeliers suggest

Meinklang Prosa 2021

Burgenland, Autriche

Produced by the Meinklang estate, this very delicious petate (natural sparkling) is made up of Zweigelt at 50 %, 25 %of Blaufränkisch, 15 %of Saint-Laurent and Pinot Noir at 10 %. Biodynamic, light, lively and festive, it is denoted by aromas of white pepper, cherry, red berries and citrus fruits. It is a perfect sparkling to start spring evenings, and to accompany the small dishes to share with friends like this. See the product

Miellat, 5%

Le Lion Bleu

Breed with buckwheat and blueberry honey from Lac Saint-Jean, this amber fermented using a Kveik yeast will offer you notes of grilled cereals, honey and citrus. Its grilled notes will recall those of the panel of chicken while its fruity and honeyed notes will replace honey and citrus that we usually love with frying. Liquid dip! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!