Fried Chicken Wings
Alex soaks chicken twice in the egg-milk mixture and double-dredges in the highly seasoned flour for a superior crust.
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1 Hour, 30 Minutes
Total: 2 Hours, 5 Minutes
- 4 pounds chicken wings (about 14 wings)
- 1/2 cup minced onion
- 1/4 cup minced garlic
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs
- 1 1/2 cups milk
- 3 qt. vegetable oil
- 2 cups all-purpose flour
- 3 tablespoons pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 1/2 teaspoons chili powder
- 1. Pat chicken dry. Place chicken and next 4 ingredients in a large bowl; toss to combine. Whisk together eggs and milk; pour over chicken. Let stand 20 minutes.
- 2. Pour oil into a 7 1/2-qt. Dutch oven; heat to 325°.
- 3. Whisk together flour and next 5 ingredients in a large bowl.
- 4. Remove chicken from egg mixture, reserving egg mixture. Drain chicken well.
- 5. Dredge half of chicken in flour mixture, shaking off excess. Dip chicken in egg mixture, and dredge in flour mixture again.
- 6. Fry chicken 7 to 9 minutes or until browned. Drain on a wire rack over paper towels. Place on a wire rack in a jelly-roll pan, and keep warm in a 200° oven. (Do not cover.)
- 7. Return oil to 325°; repeat Steps 5 and 6 with remaining chicken, flour mixture, and egg mixture.
- Make-Ahead Tip: Fry chicken up to 1 hour ahead, and keep warm in a 200° oven. Or, make it the day before and chill. Serve it cold, at room temperature, or warm. To reheat: Bake on a wire rack in a jelly-roll pan at 300° for 45 minutes.
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