Ingredients
* 2 lbs chicken wings
* 1 cup all-purpose flour
* 2 tbsp garlic powder
* 2 tbsp salt
* 1 tbsp black pepper
* 1 tsp dried red pepper flakes (optional, for a bit of heat - dried chipotle powder will really kick this recipe up a notch)
* 2 eggs
* 1/4 cup milk
* 1/4 inch of vegetable oil, for frying (You will have to add more oil as you cook. Keep the level at about 1/4" or a little more)
* For the Mild Sauce (adjust the spices as needed. Taste and add more garlic etc. as needed)
* 1 cup tomato paste
* 1/4 cup white vinegar
* 1/4 cup water
* 2 tbsp sugar
* 1/2 tsp salt
* 1/2 tsp garlic powder (a good alternative is to chop and mash a few garlic cloves and combine well with the sauce)
* 1/2 tsp onion powder
* 1/4 tsp your favorite pepper flakes (ground chipotle will make this recipe sing!)
* For the Hot Sauce
* 3/4 cup tomato paste
* 1/4 cup white vinegar
* 1/4 cup water
* 1 tbsp sugar
* 1/2 tsp salt
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 - 2 tsp ground dried red peppers
Instructions
Sauces (optional - you're welcome to use a store-bought sauce or skip the sauce altogether)
Prepare the Mild Sauce: In a medium saucepan, combine the tomato paste, white vinegar, water, sugar, salt, garlic powder, and onion powder. Stir well and bring to a simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the sauce is well-blended and heated through. Taste test and season to taste.
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Prepare the Hot Sauce: In another medium saucepan, combine the tomato paste, white vinegar, water, sugar, salt, garlic powder, onion powder, and ground dried red peppers. Stir well and bring to a simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the sauce is well-blended and heated through. Taste test and season to taste.
Prepare the Chicken Wings
Rinse and pat dry the chicken wings. If necessary, cut the wings into drumettes and flats, discarding the tips (or save them to make broth)
Season the Flour: In a large bowl, mix the flour, garlic powder, salt, black pepper, and dried red pepper flakes until well combined. You should see the spices.
Prepare Egg Wash: In another bowl, whisk together the eggs and milk
Bread the Wings: Dip each chicken wing into the egg wash, allowing any excess to drip off, then coat completely in the seasoned flour mixture. Ensure each wing is thoroughly coated in flour.
Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet or frying pan. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dipping the end of a prepared chicken wing in it—if it sizzles and turns golden brown, the oil is ready.
Fry the Wings: Carefully place the breaded wings into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook the wings for about 8-10 minutes, turning occasionally, until they are golden brown and crispy. Make sure the internal temperature of the chicken reaches 165°F (75°C).
Drain the Wings: Remove the wings from the oil and place them on a paper towel-lined plate to drain any excess oil.
Coating the Wings
Toss the Wings in your favorite hot Sauce OR eat them as is. They are delicious like this. In a large mixing bowl, add the fried wings and pour the desired amount of mild or hot sauce over them. Toss the wings until they are evenly coated with the sauce.
Serving
Serve Hot: Arrange the coated wings on a platter and serve immediately, preferably with a side of dipping sauce like ranch or blue cheese.
Garnish (Optional): Garnish with some freshly chopped parsley or chives for added color and flavor.