The rice flour coating on these wings turned out to be light, crispy, and extremely sauce friendly. Traditional buffalo wings are fried without any coating and they're good-but these are better at holding onto a sauce. You can spice the flour any way you want!
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h35m
Yield 2
Number Of Ingredients 6
Steps:
- Place split chicken wings into a mixing bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to evenly coat pieces. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Place rice flour in a shallow dish. Dredge chicken wing pieces in small batches in the flour and transfer to a plate. Arrange pieces so there is some space between them; allow wings to sit out for 15 minutes before frying.
- Line a baking sheet with paper towels; place a draining rack on the towels.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Transfer wings to oil; fry until inside is crispy and golden brown and chicken is cooked through, 10 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove wings from oil with a slotted spoon and drain on a rack placed over paper towels.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 33.5 g, Cholesterol 45.8 mg, Fat 35.1 g, Fiber 1.2 g, Protein 17.2 g, SaturatedFat 6.4 g, Sodium 1003.8 mg, Sugar 0.1 g
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