Deep fried chicken wings with salt & pepper easy and delicious
- Carbohydrate 0 g
- Cholesterol 87.316531225 mg
- Fat 18.10967537225 g
- Fiber 0 g
- Protein 20.78587035525 g
- Saturated Fat 5.080234544 g
- Serving Size 1 1 Serving (113g)
- Sodium 82.780607525 mg
- Sugar 0 g
- Trans Fat 1.98446661875 g
- Calories 252 calories
Step-by-step
- Be sure chicken wings are thawed or you can burn yourself VERY BADLY when you put them in the hot oil. Water in hot oil is BAD!!!!
- Lay chicken wings/drumettes out on a plate.
- Sprinkle both sides with salt and pepper. You can use coarse pepper and sea salt if you like, but I just use my salt and pepper shakers from my table.
- Fill a heavy pot with oil so it is about 3 inches high.
- Heat oil. I turn stovetop coil burner to 7 to heat the oil. You don't want it too hot that it will splatter and burn you!
- Test the oil with a small piece of bread. When the bread sizzles, the oil is hot.
- Deep fry wings/drumettes in oil until they float and the sizzling slows down.
- I fry about 10 wings/drumettes at a time so I can keep track of them.
- They tend to stick together while frying, so use a set of metal tongs to pull them apart.
- Take wings out of oil and place in a foil lined pan or on paper towel to get the extra oil off.
- Enjoy!
Vegetable oil performs the heaviest labor in this preparation, acting as both thermal conductor and crisping agent. Neutral oils with high smoke points, such as canola or standard vegetable oil, maintain stability at deep-frying temperatures around 375 degrees Fahrenheit without imparting unwanted flavors to the poultry. Thoroughly dry the skin of each wing piece with paper towels before seasoning. Surface moisture causes violent oil splatter and prevents the skin from rendering properly into a shatteringly crisp exterior.
Managing the Fryer
Maintain consistent heat by frying in small batches of ten pieces or fewer. Overcrowding the pot drops the oil temperature rapidly, leading to soggy, grease-logged meat instead of a light crust. Monitor the cooking progress using audio and physical cues. Raw wings drop straight to the bottom of the vessel. As moisture evaporates and the skin crisps, the meat floats to the surface and the aggressive bubbling subsides into a steady, gentle sizzle. Separate any pieces that stick together immediately using long-handled metal tongs to ensure even browning across all surface areas.
- Wet wings cause severe oil splatter; ensure complete surface dryness before frying.
- Test oil readiness by dropping in a small cube of bread; vigorous bubbling indicates proper heat.
- Drain cooked pieces on wire racks rather than paper towels to preserve crispness underneath.
