You are currently browsing the tag archive for the ‘crispy’ tag.
What Superbowl party would have been complete without buffalo chicken wings? After our chicken fingers (this recipe, only using tenderloins instead of breasts and frying them in the fryer), this was the first dish gone at the party. The best part was how super easy it was to make. Plus, now that J has a fryer, cleanup was super simple too!
Ingredients:
2 ½ lbs chicken wings (we used a whole bag of frozen, defrosted)
½ cup of your favorite hot sauce, plus more for dipping (we used Frank’s Red Hot)
Directions:
Deep-fry at 375°F for 10 minutes. Skin should be crispy and the chicken cooked through. If you’re so inclined, you can dredge the chicken wings in some flour before frying. When you pull the wings from the fryer, immediately put them in the hot sauce. Toss to coat. If you aren’t serving these immediately, place them in a 300 degree oven.
My opinion:
I’m not a hot wing lover. I prefer my chicken in the fried tenderloin form, but these were really good. They absorbed just enough sauce to keep them crispy and not to drippy. We will definitely be having these again!
Recent Comments