With a combination of white and dark meat, chicken wings make a tasty finger food that is perfect for game night or as a meal starter. Deep-frying seals moisture into the meat and makes quick work of preparing the wings. While you can deep-fry wings without breading and serve them with your favorite sauce, adding a breaded coating doesn’t require a lot of time or ingredients, and it makes an appetizing variation that your family and friends will enjoy.
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Set the deep fryer to 375 degrees Fahrenheit, or to the "Poultry" setting.
Cut each chicken wing at both joints. This will give you a wing section and a “drumette” section from each wing. It will also give you two dozen wing tips, which you may save to make a broth or discard.
Rinse the 48 remaining wing sections under the faucet, and drain them on paper towels to remove excess water.
Bread the Wings
Combine the flour and spices in a gallon-size zip-type plastic bag, and shake gently to mix.
Add the chicken wing sections, about 10 at a time, to the flour mixture in the bag.
Seal the zip lock, and tumble the bag back and forth to coat the wings evenly.
Remove the wings from the flour mixture and shake off excess flour. Repeat until all of the wings have a thin flour coating on their outsides.
Double-coat the wings, if desired. If you want a thicker breading, dip each flour-coated wing into a cup of milk and place it back into the seasoned flour bag. Repeat the shaking/tumbling process until all of the wings are double coated.
Deep Fry the Wings
Place six to eight wing sections into the hot oil of the deep fryer. The wings will immediately begin to sizzle.
Cook the wings for 8 to 10 minutes, or until they rise to the surface and are golden in color.
Remove them from the fryer with tongs, and let the wings drain and cool slightly on paper towels.
Repeat until all of the wings are fried.
Keep the cooked wings warm until you finish frying all of them by placing them on a paper towel-lined cookie sheet in a 200-degree Fahrenheit oven, if desired.