Fried Chicken Wings & Fries Platter
Fried Chicken Wings & Fries Platter
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, separated into drumettes and flats, wing tips discarded
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper, (optional, for heat)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 cups vegetable oil, for frying
For the French Fries
- 4 russet potatoes, medium, peeled and cut into 1/4-inch thick fries
- 4 cups cold water
- 6 cups vegetable oil, for frying
- 1 teaspoon salt, or to taste
Instructions
- 1
Prepare the chicken wings: In a large bowl, combine the chicken wings and buttermilk. Toss to coat thoroughly. Cover and refrigerate for at least 15 minutes (or up to 4 hours for more flavor).
⏱️ 5 min
- 2
While the chicken marinates, prepare the fries: Place the cut potatoes in a large bowl and cover with cold water. Let them soak for at least 15 minutes to remove excess starch. This helps achieve crispier fries.
⏱️ 5 min
- 3
In a large shallow dish or resealable bag, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
⏱️ 5 min
- 4
Drain the chicken wings from the buttermilk, allowing excess to drip off. Working in batches, dredge the wings in the seasoned flour mixture, ensuring each piece is fully coated. Shake off any excess flour and place on a wire rack set over a baking sheet.
⏱️ 10 min
- 5
Heat the vegetable oil for frying: In a large, heavy-bottomed pot or Dutch oven, pour 6 cups of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350°F (175°F).
⏱️ 5 min•🌡️ 350
- 6
Drain the soaked potatoes thoroughly and pat them very dry with paper towels. This is crucial for crispy fries and to prevent oil splattering.
⏱️ 5 min
- 7
Fry the French fries: Carefully add a handful of dried fries to the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and crispy. Use a slotted spoon to remove the fries and transfer them to a paper towel-lined plate to drain. Immediately season with salt. Repeat with remaining fries.
⏱️ 15 min•🌡️ 350
- 8
Increase the oil temperature to 375°F (190°C) for the chicken wings.
⏱️ 2 min•🌡️ 375
- 9
Fry the chicken wings: Carefully add a few coated chicken wings to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, flipping occasionally, until golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 15 min•🌡️ 375
- 10
Remove the fried chicken wings with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken wings.
⏱️ 3 min
- 11
Serve the fried chicken wings and French fries immediately with your favorite dipping sauces.
Kitchen Tools
Nutrition Facts (per serving)
Fried Chicken Wings & Fries Platter
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, separated into drumettes and flats, wing tips discarded
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper, (optional, for heat)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 cups vegetable oil, for frying
For the French Fries
- 4 russet potatoes, medium, peeled and cut into 1/4-inch thick fries
- 4 cups cold water
- 6 cups vegetable oil, for frying
- 1 teaspoon salt, or to taste
Instructions
- 1
Prepare the chicken wings: In a large bowl, combine the chicken wings and buttermilk. Toss to coat thoroughly. Cover and refrigerate for at least 15 minutes (or up to 4 hours for more flavor).
⏱️ 5 min - 2
While the chicken marinates, prepare the fries: Place the cut potatoes in a large bowl and cover with cold water. Let them soak for at least 15 minutes to remove excess starch. This helps achieve crispier fries.
⏱️ 5 min - 3
In a large shallow dish or resealable bag, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
⏱️ 5 min - 4
Drain the chicken wings from the buttermilk, allowing excess to drip off. Working in batches, dredge the wings in the seasoned flour mixture, ensuring each piece is fully coated. Shake off any excess flour and place on a wire rack set over a baking sheet.
⏱️ 10 min - 5
Heat the vegetable oil for frying: In a large, heavy-bottomed pot or Dutch oven, pour 6 cups of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350°F (175°F).
⏱️ 5 min•🌡️ 350 - 6
Drain the soaked potatoes thoroughly and pat them very dry with paper towels. This is crucial for crispy fries and to prevent oil splattering.
⏱️ 5 min - 7
Fry the French fries: Carefully add a handful of dried fries to the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and crispy. Use a slotted spoon to remove the fries and transfer them to a paper towel-lined plate to drain. Immediately season with salt. Repeat with remaining fries.
⏱️ 15 min•🌡️ 350 - 8
Increase the oil temperature to 375°F (190°C) for the chicken wings.
⏱️ 2 min•🌡️ 375 - 9
Fry the chicken wings: Carefully add a few coated chicken wings to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, flipping occasionally, until golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 15 min•🌡️ 375 - 10
Remove the fried chicken wings with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken wings.
⏱️ 3 min - 11
Serve the fried chicken wings and French fries immediately with your favorite dipping sauces.