Kimmy's Kreations Fried Chicken Wings
Kimmy's Kreations Fried Chicken Wings
Ingredients
For the Coating and Frying
- 2 cups all-purpose flour, seasoned with salt, black pepper, and a pinch of paprika
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
Optional Garnish
- as needed honey, for drizzling
Instructions
- 1
Prepare the chicken wings: Using a sharp knife, carefully cut off the very tips of the chicken wings. Separate the wings at the joint into two pieces (flats and drumettes). Discard the tips.
⏱️ 5 min
- 2
Season the chicken: Place the prepared chicken wings in a large mixing bowl. Add the Sazón seasoning, garlic powder, onion powder, paprika, Tony Chachere's Original Creole Seasoning, and sofrito. Pour in the 2 beaten eggs.
⏱️ 5 min
- 3
Mix the seasonings: Thoroughly mix all the ingredients in the bowl until the chicken wings are completely coated with the seasonings. Ensure every piece is well-covered.
⏱️ 5 min
- 4
Prepare the flour coating: In a large plastic Ziploc bag, add the seasoned all-purpose flour. Ensure the flour is well-mixed with its seasonings.
⏱️ 2 min
- 5
Coat the chicken: Transfer the seasoned chicken wings from the bowl into the Ziploc bag with the seasoned flour. Seal the bag, leaving some air inside, and shake vigorously until each piece of chicken is evenly coated with the flour mixture. Remove the chicken from the bag, shaking off any excess flour, and place on a wire rack.
⏱️ 8 min
- 6
Heat the oil: Pour the cooking oil into a large, heavy-bottomed pot or cast iron Dutch oven, ensuring there is enough oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to verify the temperature.
⏱️ 5 min•🌡️ 350
- 7
Fry the chicken: Carefully place a batch of flour-coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 6-8 minutes per batch, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C). Adjust heat as needed to maintain oil temperature.
⏱️ 15 min•🌡️ 350
- 8
Drain and serve: Using tongs, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken batches. Serve immediately.
⏱️ 3 min
- 9
Optional honey topping: For an extra touch, drizzle honey over a piece of fried chicken before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kimmy's Kreations Fried Chicken Wings
For the Coating and Frying
- 2 cups all-purpose flour, seasoned with salt, black pepper, and a pinch of paprika
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
Optional Garnish
- as needed honey, for drizzling
Instructions
- 1
Prepare the chicken wings: Using a sharp knife, carefully cut off the very tips of the chicken wings. Separate the wings at the joint into two pieces (flats and drumettes). Discard the tips.
⏱️ 5 min - 2
Season the chicken: Place the prepared chicken wings in a large mixing bowl. Add the Sazón seasoning, garlic powder, onion powder, paprika, Tony Chachere's Original Creole Seasoning, and sofrito. Pour in the 2 beaten eggs.
⏱️ 5 min - 3
Mix the seasonings: Thoroughly mix all the ingredients in the bowl until the chicken wings are completely coated with the seasonings. Ensure every piece is well-covered.
⏱️ 5 min - 4
Prepare the flour coating: In a large plastic Ziploc bag, add the seasoned all-purpose flour. Ensure the flour is well-mixed with its seasonings.
⏱️ 2 min - 5
Coat the chicken: Transfer the seasoned chicken wings from the bowl into the Ziploc bag with the seasoned flour. Seal the bag, leaving some air inside, and shake vigorously until each piece of chicken is evenly coated with the flour mixture. Remove the chicken from the bag, shaking off any excess flour, and place on a wire rack.
⏱️ 8 min - 6
Heat the oil: Pour the cooking oil into a large, heavy-bottomed pot or cast iron Dutch oven, ensuring there is enough oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to verify the temperature.
⏱️ 5 min•🌡️ 350 - 7
Fry the chicken: Carefully place a batch of flour-coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for about 6-8 minutes per batch, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C). Adjust heat as needed to maintain oil temperature.
⏱️ 15 min•🌡️ 350 - 8
Drain and serve: Using tongs, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken batches. Serve immediately.
⏱️ 3 min - 9
Optional honey topping: For an extra touch, drizzle honey over a piece of fried chicken before enjoying.
⏱️ 1 min