After marinating, it’s time to prepare the frying station. I take out a large mixing bowl and place the flour in it, seasoning it lightly with salt and pepper. Next, I remove the chicken wings from the buttermilk marinade, letting any excess liquid drip off. I then dredge them in the seasoned flour, making sure to coat each wing thoroughly. The flour creates that perfect crispy texture when fried. I’ll set the coated wings aside on a plate while I heat the oil.
In my frying pan or Dutch oven, I heat a good amount of oil over medium-high heat. The oil should reach about 350°F for optimal frying. I find that using a cooking thermometer makes this part much easier, but if you don’t have one, you can check the heat by dropping a small amount of flour into the oil; if it sizzles, it’s ready. Once the oil is ready, I carefully add a few wings at a time to avoid overcrowding.
I fry the wings for about 10-12 minutes, flipping them halfway through until they are golden brown and crispy. Once cooked, I use my slotted spoon or tongs to carefully lift them out of the oil and place them on a cooling rack lined with paper towels to absorb the excess oil. This helps maintain their crispy texture. Trust me, the smell wafting through my kitchen at this point is heavenly!
Pro Tips for Best Results
When I first started frying chicken wings, I tried a few different methods. One of the best tips I learned is to let the wings rest for about 10 minutes after frying. This resting period allows the juices to redistribute throughout the chicken, making each bite more succulent and tender.
I also tested using various flours, and though all-purpose flour works like a charm, I’ve recently enjoyed adding a bit of cornstarch for extra crispiness. Combining them gives the wings that extra crunch without making them too heavy. It also creates a lighter coating that feels just right.
Lastly, I always recommend frying in small batches. I made the mistake of overcrowding the pan once, thinking I could speed up the process, and it resulted in uneven cooking. Patience is key to achieving that perfect golden-brown color all over. Trust me; the wait is worth it!
Common Mistakes to Avoid
One common mistake I made early on was not drying the wings thoroughly after marinating. Moisture is the enemy of crispiness! If the wings are wet, you’ll steam them instead of fry them, resulting in soggy, lackluster wings. So, take a moment to pat them dry before dipping them in flour.(See the next page below to continue…)