10 Wicked Wings®
10 Wicked Wings®
Savor the bold flavors of 10 Wicked Wings®, perfectly seasoned and crispy fried. Ideal for sharing or enjoying solo—get ready for a spicy treat!
$3.25/ Kcal: 1006KJ
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Ingredients and Calories
| Ingredient | Calories |
|---|---|
| Chicken wings (2 lbs) | 1,440 |
| Buttermilk (1 cup) | 150 |
| All-purpose flour (1 cup) | 455 |
| Cornstarch (1/2 cup) | 60 |
| Salt (1 tsp) | 0 |
| Black pepper (1 tsp) | 6 |
| Paprika (1 tsp) | 6 |
| Garlic powder (1 tsp) | 5 |
| Onion powder (1 tsp) | 8 |
| Cayenne pepper (1 tsp) | 6 |
| Baking powder (1 tsp) | 0 |
| Hot sauce (1/4 cup) | 30 |
| Oil (for frying, 2 cups) | 400 |
| Total Calories | 2,800 |
Step 1: Preparing the Chicken Wings
Start with fresh chicken wings, ideally of uniform size to ensure even cooking. Pat them dry using paper towels to remove any moisture, which is essential for achieving a crispy texture. After drying, place the wings in a large mixing bowl. This preparation step sets the foundation for flavorful, crunchy wings.
Step 2: Marinating in Buttermilk
Pour buttermilk over the wings, ensuring they are well coated. This ingredient acts as a tenderizer, giving the wings a juicy texture and enhancing the flavor. For a kick, consider adding a bit of hot sauce to the buttermilk. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least one hour; longer marination allows for deeper flavor penetration.
Step 3: Creating the Coating Mixture
While the wings marinate, prepare the coating. In a separate bowl, combine all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder. This combination will provide the wings with a crispy and flavorful crust. Mix all the dry ingredients thoroughly to ensure even distribution and enhance the flavor profile.
Step 4: Dredging the Wings
After marinating, remove the wings from the refrigerator. Allow excess buttermilk to drip off, then dredge each wing in the prepared flour mixture. Make sure to coat each wing evenly, pressing the mixture onto the surface to help it adhere. Once coated, place the wings on a clean plate, ready for frying. This step is essential for developing that sought-after crunchy texture.
Step 5: Heating the Oil
In a deep fryer or heavy skillet, heat about 2 cups of oil over medium-high heat. The oil should reach a temperature of around 350°F (175°C) for optimal frying. To check if the oil is ready, drop a small amount of the flour mixture into it; it should sizzle immediately. Maintaining the correct temperature is crucial for achieving a golden-brown color without burning the wings.
Step 6: Frying the Wicked Wings
Carefully add the coated wings to the hot oil, frying them in batches to avoid overcrowding. Cook each batch for about 8 to 10 minutes, turning them occasionally to ensure even cooking. The goal is to achieve a golden brown exterior while ensuring the wings reach an internal temperature of 165°F (74°C). Once done, use a slotted spoon to transfer the wings to a wire rack for draining excess oil.
Step 7: Tossing in Hot Sauce
While the wings are still warm, place them in a large mixing bowl. Drizzle hot sauce over the wings and toss them gently to coat thoroughly. Adjust the amount of hot sauce based on your desired spice level. This step gives the wings their signature “wicked” flavor, making them both spicy and delicious.
Step 8: Serving the Wicked Wings
Arrange the finished wings on a serving platter. You can serve them with classic sides like celery sticks and ranch or blue cheese dressing for dipping. This combination not only balances the spice but also adds a refreshing crunch. These 10 Wicked Wings are perfect for gatherings, game days, or a satisfying snack anytime. Enjoy the bold flavors and crispy texture!
