Twice Fried Chicken Wings Recipes

Steps:

• Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
• Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, plus it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 10 minutes.Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
• After 10 minutes, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.
• Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

Steps:

• Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and combine until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) Place the coated wings in a single layer on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
• Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 degrees F. (It's fine if the oil temperature goes up as high as 350 degrees F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the wing. When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
• After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 degrees F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.)
• Second fry: When the oil is hot, use the slotted spoon to gently ease the wings back in. Fry for 4 minutes, or until golden brown and crispy.
• Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

Steps:

• Season chicken wings with equal parts salt and pepper-just enough to lightly coat the wings, then rub gently into wings.
• Mix flour and cornstarch in a mixing bowl. Dredge each wing in the mix until there's NO visible moisture on each wing. Shake off excess, then set aside on a plate or rack.
• Pour 2 inches of oil in a pot, or enough to submerge the wings. (If you're frying up whole wings-where the drumette, the wingette, and the tip haven't been cut apart-pour in 3 inches.)
• Over high heat, heat the oil to 350°F. Par(tially)-fry the wings for 10 minutes, then remove from pot, and shake off any excess oil. The par-fry cooks the chicken completely through, sealing in the flavor, while starting to form the outside crispy layer.
• Set wings on a paper towel-lined plate or rack for 5 minutes, or until they cool to room temperature. This prevents the meat from overcooking, while keeping in its moisture.
• OPTIONAL: You can store the par-fried wings in the fridge and do the second wing fry the next day. Just be sure the wings are at room temperature when you fry them.
• Once the wings cool down, reheat the oil to 350°F and fry them a second time for 10 more minutes. The second fry crisps the wings to the point of delicious crunchiness. Remove wings, then shake off excess oil. Brush on or toss wings in a bowl with your favorite sauce. Or, if you just want the purest form of savory, crunchy wings around, eat 'em as is, which I often do as a "taste test."

Steps:

• Using a blender, puree the chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper. Transfer to a small saucepan and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 15 minutes. Cover and keep warm over low heat.
• Meanwhile, in a large pot, add enough oil to reach a depth of 2 inches; heat over medium-high heat until it registers 300° on a deep-fat thermometer.
• Working in 2 batches, fry the wings, turning occasionally, until golden, 3 to 4 minutes. Transfer to a papertowel- lined baking sheet. Let the oil return to 300° between batches.
• Heat the oil until it registers 350°. Working in 2 batches, fry the chicken wings again until browned, 4 to 5 minutes. Drain on a paper-towel-lined baking sheet.
• Immediately transfer to a large bowl, add half of the ginger-garlic sauce and toss.
• Sprinkle with the sesame seeds. Use the remaining sauce for dipping.

Steps:

• Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.

Steps:

• Season chicken wings lightly with seasoned salt.
• Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
• Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).
• Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.