Ingredients
-
12
-
2
-
1/3
-
1/3
-
1/4
-
4
-
1
-
1/3
-
-
-
-
-
-
-
Directions
Experience the ultimate crunch with our Best Crunchy Deep Fried Chicken Wings Recipe. These wings offer a crispy coating that rivals KFC’s Extra Crispy chicken, making them a delightful treat whether served plain or with your favorite sauces. Perfect for game days, parties, or casual dinners, these wings will quickly become a favorite in your household.
Why This Recipe Stands Out:
- Extra Crispy Coating: Achieve a KFC-like crunch with a double coating of egg and a mix of flours and starches.
- Versatile Serving Options: Serve the wings naked with sauces on the side or toss them in your favorite wing sauce.
- Homemade Perfection: The combination of all-purpose flour, tapioca starch, and cornstarch creates an irresistible, crunchy texture.
- Proven Recipe: Family and friends agree—these are the best homemade chicken wings, perfect for frequent gatherings.
Additional Tips:
- Ensure Double Coating: The key to extra crunchy wings is the double coating of egg and flour mixture. Don’t skip this step!
- Oil Temperature: Maintain a consistent oil temperature for evenly cooked, crispy wings. Use a thermometer if necessary.
- Variety of Sauces: These wings are versatile and pair well with a variety of sauces. Experiment to find your favorite combinations.
This Best Crunchy Deep Fried Chicken Wings Recipe brings the tantalizing crunch of KFC to your home kitchen. Whether served with tangy dipping sauces or coated in your favorite wing sauce, these wings are sure to be a hit at any gathering. Try them today and find out why they’re a must-have in any chicken wing lover’s repertoire!
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Steps
|
1
Done
|
Preheat Deep Fryer to 375 Degrees, and Oven to 250 Degrees. |
|
2
Done
|
Combine Garfava Bean Flour, Cornstarch, Tapioca Starch, Sorghum Flour and Stubbs Seasoning in a Plastic Container With a Lid. Shake to Mix Well. |
|
3
Done
|
Combine Egg and Milk in a Bowl and Beat Until Mixed Well. Put Chicken in the Container of Flour, and Shake to Coat. Shake Off Extra Flour, Dip in Egg Mixture, Then Return to Container of Flour For Another Shake. Remove from Flour, Shake Off Excess, and Move to Plate. Continue to Coat Remaining Pieces of Chicken. |
|
4
Done
|
Select Largest Pieces of Chicken First. Dip Chicken in Flour One More Time Just Prior to Putting in Fryer, and Shake Off Excess Flour. Fry Chicken Pieces For About 10 Minutes, or Until Golden Brown and Juices Are Running Clear. Do not Cook All Chicken at One Time, or Your Oil Will Cool Down Too Much. I Cook "drummies" With "drummies" and "flatties" With "flatties". |
|
5
Done
|
When Finished Frying, Move to Wire Rack on Cookie Sheet, and Put in Preheated Oven While Frying Other Pieces. |
|
6
Done
|
Serving Suggestions:. |
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7
Done
|
Wings May Be Served "naked", With Sauces (barbecue, Honey Mustard, Hot Sauce) on the Side, or Tossed in Sauce. You Could Also Tweak the Seasonings and Serve With Sesame Our Sweet and Sour Sauce. |
