Recipe: Ultimate Wings recipe

20100117HoneyDijonChickenWings-thumb-518xauto-69207-1Chicken wings are definitely a popular food in the U.S. as well as other parts of the world.

The above picture shows the wings tossed in a whole grain honey mustard dressing (trust me – you’ll like it if you try it). For the recipe to that dressing look here: Recipe
I’ll cover a recipe that is very popular with my friends and neighbors. In other words, when I make these, people tend to forget about the other snack foods and load up.
In-fact, other than my cheesecake, this is probably one of my most requested foods.
Enough – let’s get cooking…
Ingredients

  • 1 LB chicken wings
  • 1 C of all-purpose bleached flour
  • 1 Tbsp garlic powder
  • 1 Tsp granulated salt
  • Freshly ground pepper to taste
  • Canola oil
  • One large plastic bag (e.g. Ziploc)

Note I didn’t specify a quantity of oil. Depending on how much oil you have, you can cook more or less wings at one time. The key is that they should cook evenly, be fully submerged, and not crowded.
Sprinkle the salt on the cleaned and patted dry wings, and then sprinkle the garlic powder and pepper on it as well. Putting the seasoning directly on the wings allows the seasoning to stick TO the wings. Many people season the flour and I find that most of the seasoning stays on the unused flour instead of going in your stomach like it should.
Pour the flour in the plastic bag followed by the seasoned wings. Shake the bag so that the wings are nicely coated.
Heat the chosen quantity of oil to 350 degrees. I use an infrared thermometer, but any kitchen thermometer should work.
When the oil reaches temperature, take the wings out of the flour, shaking the excess flour off, and place them carefully in the oil.
It should take anywhere from 4-6 minutes for the wings to cook through if the oil is kept to temperature and depending on the meatiness of the wings. Remember that if you overcrowd the oil, the temperature of the oil will drop giving you unsatisfactory results.
The wings will start to float when they are almost ready.
Fish the wings out with a wire mesh strainer and toss with your favorite sauce or eat right away. My family and friends love these when I toss them with my honey mustard dressing – I know it sounds weird – trust me – quite tasty.
For those looking for something with more kick – you can always add cayenne pepper to the sauce or even to the wings themselves prior to flouring.
Enjoy!
-Mike Rothman