The Best Chicken Wings

I know...many people claim to make the best chicken wings - and no doubt they are amazing. However, I'm going to share with you my version of the best wings. This recipe makes a great wing on it's own or add another layer of flavour with your favourite sauce.

Why are chicken wings so expensive to buy? I usually wait for a good sale then I'll grab a couple pounds and freeze them. If you freeze them like I do just make sure they are completely thawed before you coat them.

Get yourself a big bowl, or even better a big zip lock bag - less mess and an easier clean up! Mix together all the ingredients before you toss in the wings, this ensures you have an even distribution of seasoning.

Let wings sit for about 30 min, this allows the coating to absorb into the skin, they should look dry and a bit sticky to touch. Allowing them to sit in the coating is what gives them an extra crispy skin, you can even give them another little toss in the coating and let them sit another 15 min. See how the coating isn't as dusty in the second photo?

You don't need a ton of oil to fry these (I hate wasting oil), I'd say about three to four inches in a heavy pot. Bring oil to 350°F, use a thermometer if you have one, if you don't - you need to invest in one! I fry a few at a time, making sure not to overcrowd the wings, otherwise you won't get a nice crisp finish. Fry until golden, about 8 - 10 min, turning once half way through cooking.

Look how amazing these look - and they taste even better! This is when you can dredge them with sauce, it soaks perfectly into a hot wing. Now dig in!

If you want a healthier option (wait...who thinks about healthy when eating wings!?!) you can bake them at 375°F until golden, approx 50 min.

If you want to sauce em' up this is the time to do it. Dip hot wings a hot (heated) sauce and serve. I used a homemade hot sauce to coat half the wings since not everyone around here can handle the heat. Enjoy!

Recipe

4 Servings

Ingredients: 2 lb chicken wings, rinsed and patted dry

1/2 cup cornstarch

1/2 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon cayenne pepper

2 teaspoons baking powder

2 teaspoons salt

peanut or vegetable oil, for frying

For Serving:

blue cheese dip

carrot and celery sticks, cut into sticks

Preparation:

1. Rinse and dry wings.

2. Combine dry ingredients, making sure to distribute seasoning well.

3. Toss wings into dry mixture, coat all wings. Let sit 30 min

4. Heat oil in a deep heavy pot until temperature reaches 350°F. Add wings just to cover bottom of pot. Do not over crowd. Fry for 8-10 min or until golden brown.

5. Remove wings carefully from oil and drain on paper towel. Continue frying remainder of wings.

6. Serve with blue cheese, celery and carrot sticks.