Does the world really need another chicken wing recipe… Sure, why the heck not.
You bake them once in the oil to give them that crispy texture, and then you can put them in a baggie and drop them in the fridge or freezer. When you need them, simply pull them out, allow them to get to room temperature, and bake them.
The baking helps to render out some of the fat without losing any of that yummy fried crispness. It's the best of both worlds.
So, you ready… Let’s get into the kitchen.
prep time2 Hr
cook time20 Min
whole chicken wings
THE SPICE MIX
flour, all purpose variety
peanut oil for frying
How To Make
THE SPICE MIX
Gather Your Ingredients.
Mix all the dry ingredients in a large bowl, big enough to hold all the chicken wings.
Scramble the egg with the rice wine, and sesame oil.
Add to the dry ingredients, and combine.
Add the chicken wings and toss with the spice mix.
Chef’s Tip: If you want you could use a gallon size Ziploc bag.
Place in the refrigerator for a minimum of 2 hours, or overnight.
Add the oil to a large pot, or deep fryer.
Chef's Note: Heat to a temperature of 325f (165c).
Add the chicken wings in batches, and fry for 5 minutes.
Remove from the oil, and allow them to drain on paper towels.
Chef’s Note: Make sure that the temperature of the oil returns to 325f (165c), before doing another batch.
Allow the chicken to rest, and cool down to room temperature, about 20 minutes.
Chef’s Note: At this point you could refrigerate them and pull them out when needed. Just allow them to come to room temperature before baking.
When you are ready to serve them, place a rack in the middle position, and preheat the oven to 350f (175c).
Place the wings on a parchment-lined baking sheet fitted with a wire rack.
Place in the preheated oven for 20- 22 minutes.
Serve with your favorite sauce (blue cheese, ranch, hot sauce), your choice. Enjoy.
Keep the faith, and keep cooking.
If you are looking for a really good dip recipe, check this out:
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Categories & Tags for Comfort Food Essentials:Twice-Cooked Chicken wings: