Prep 30 mins
Cook 1 hr
This is my friend, Suzy's, recipe for wings that stay crunchy, do not get soggy, and have a nice bite to them! Of course you can use any hot sauce on them but we prefer Louisiana Hot Sauce or Krystal's.
- 36 chicken wings (or drummettes)
- 2 tablespoons kosher salt
- 2 cups flour
- 1 teaspoon black pepper, freshly ground
- 1 quart canola oil
- 5 ounces hot sauce
- 3⁄4 cup butter, not margarine
- Separate chicken wings at joints and discard tips.
- Place into a large bowl of cool water.
- Add the Kosher salt and stir well.
- Let the wings sit for at least 30 minutes. If sitting outside the fridge, add a few ice cubes to keep the water chilled.
- Mix flour and black pepper in one end of a shallow pan.
- Place oil in a heavy iron skillet (or one that heats evenly), and heat to 350 degrees.
- While oil is heating, prepare an assembly line, taking wing segments out of cold water and dredging in flour mixture.
- Stack prepared wings at back of dredging pan and wait for oil to come to temperature.
- Fry wings in hot oil until they are golden brown, turning frequently.
- Meanwhile, prepare sauce in a small saucepan by mixing the hot sauce with the butter and bring to a slow boil.
- As wings are taken from the hot oil, dip them into the boiling sauce, then drain on paper towels.
- Keep platter on low heat in the oven to keep warm in between frying batches, if you can keep people's hands off of them!
- *The key to crunchy wings is to allow the chicken to absorb the brine, and then to have the sauce boiling when the cooked wings are dipped into it. This keeps the wings from getting greasy.
- Serve with Bodacious blue cheese dip and fresh, crisp celery sticks, cold beer or iced tea!