3 Wicked Wings® Combo
3 Wicked Wings® CombO
Enjoy the 3 Wicked Wings® Combo, featuring spicy, crispy chicken wings served with delicious sides. Perfect for satisfying your cravings!
$11.45/ Kcal: 2733KJ
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Ingredients and Calories
Ingredients
| Ingredient | Calories |
|---|---|
| Chicken wings (1.5 lbs) | 1,200 |
| 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 |
| French fries (2 cups) | 340 |
| Total Calories | 2,760 |
Step 1: Preparing the Chicken Wings
Begin by selecting fresh chicken wings, ensuring they are of high quality. Pat them dry with paper towels to remove any excess moisture. This helps the skin become crispy during cooking. Place the wings in a large bowl, preparing them for marination. The drying process is essential for achieving that perfect crunch when frying.
Step 2: Marinating in Buttermilk
Pour buttermilk over the chicken wings, making sure they are fully coated. The buttermilk not only tenderizes the meat but also adds moisture and flavor to the wings. For added spice, you can incorporate a dash of hot sauce into the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least one hour; overnight is ideal for maximizing flavor.
Step 3: Preparing the Coating Mixture
While the wings marinate, prepare the coating mixture. In a separate bowl, combine all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder. This mixture will provide a crispy, flavorful crust on the wings. Whisk the dry ingredients together thoroughly to ensure even distribution of flavors.
Step 4: Dredging the Wings
After the marination period, remove the wings from the refrigerator. Allow any excess buttermilk to drip off, then dredge each wing in the flour mixture. Ensure each piece is well coated, pressing the mixture onto the wings to help it adhere. Place the coated wings on a clean plate, preparing them for frying. This step is crucial for developing that signature crunch on each wing.
Step 5: Heating the Oil
In a deep skillet or frying pot, heat about 2 cups of oil over medium-high heat. The oil should reach a temperature of approximately 350°F (175°C) for optimal frying. To test if the oil is ready, drop a small amount of the flour mixture into the oil; it should sizzle immediately. Maintaining the right temperature is vital to achieving a golden-brown color while ensuring the wings cook thoroughly.
Step 6: Frying the Wicked Wings
Carefully add the coated chicken wings to the hot oil, frying them in batches to avoid overcrowding the pan. Fry each batch for about 8 to 10 minutes, turning occasionally for even cooking. You’re looking for a deep golden color and an internal temperature of 165°F (74°C). Once cooked, remove the wings from the oil using a slotted spoon and place them on a wire rack to drain 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 ensure they are well-coated. The hot sauce will add that signature kick that makes these wings “wicked.” Adjust the amount of hot sauce to your preferred spice level, ensuring each wing is flavorful and spicy.
Step 8: Preparing the Sides
While the wings cool slightly, you can prepare the sides for the combo. For crispy French fries, either fry pre-cut fries or bake them according to package instructions until golden and crispy. This classic side pairs perfectly with the spicy wings. Serve the wings and fries on a large platter, garnishing with fresh herbs or celery sticks for added crunch and color. Enjoy your flavorful meal with dipping sauces for an extra kick!
