Hi Gang,
I decided to re-blog one of my favorite posts in time for you to prepare the crispiest chicken wings for this year’s game.
Buy your chicken wings early. The key ingredient is fresh chicken wings, so buy them a day or two before Superbowl Sunday because you need to prep them the day before you make them.
Plan B- If you have to buy frozen chicken wings, defrost and toss them with salt and refrigerate for 24-36 hours instead of overnight as the recipe below suggests. Hopefully, the extra moisture from frozen wings will be drawn out given the extra amount of time.
Congratulations! Your quest for super crispy chicken wings has finally come to an end!
Enjoy!
SUPER CRISPY SUPERBOWL CHICKEN WINGS
(This is a recipe that will have ‘em worshiping the ground you walk on
during football season…heck, for any season or any reason!)
With only a few days under my belt, this neophyte blogger is taking baby-steps and probably will be for some time, however; I don’t want a week to go by without posting. I promised little snippets of happiness and I’m pulling out the big guns today because it is my wish that you to ‘follow’ my blog and stick around!
Superbowl Sunday is fast-approaching, so I’m divulging my most prized recipe for the crispiest chicken wings ever. They come out perfectly seasoned and are so crispy and delicious you won’t even want to dip them…yet a smattering of bleu cheese never hurt anybody.
The KEY-
Fresh chicken pieces
Salting the chicken 12 hours or overnight to remove moisture
Twice-frying the chicken- 8 min. at 275° to poach, drain on wire rack, then 2 min. at 375° to crisp
…that’s it
Ingredients:
5 LBS. – Fresh chicken wings and drummettes (frozen wings contain too much moisture)
4 Tbsp. – Kosher salt
4 Cups- Canola or vegetable oil (Do not use olive oil as the smoke point is too low)
Directions:
Place chicken in a large bowl, then sprinkle with salt and toss to coat. Transfer chicken pieces to a baking sheet and arrange in a single layer. Cover with plastic wrap and refrigerate for 12 hours.
When ready to cook, remove chicken pieces from refrigerator, pat completely dry with paper towels, and brush away all the salt. Let chicken sit at room temperature for 10 to 15 minutes.
Place oil in a large Dutch oven or stove top deep fryer fitted with a thermometer. Heat on medium high until oil is 275 F (140 C).
Divide chicken into batches so that the pieces won’t crowd your pot. One batch at a time, fry for 8 minutes and keep the wings moving using a wooden spoon. Transfer each batch to a wire rack set on a baking sheet.
Once all the chicken is done increase the heat to high and heat oil to 375 F (190C).
Again working in batches, fry chicken for 2 minutes, then transfer to a wire rack. The skin should be brown and crunchy and the meat should pull away from the bones with just a bit of resistance.
As each batch is transferred to the wire rack, season it with salt and pepper. Transfer the chicken to a large bowl and, while the wings are still hot, pour your choice of sauce over the wings to coat or leave plain. Transfer to a serving platter.
Serve with traditional bleu cheese dressing, celery sticks and carrots. Makes 5 to 6 servings.
So, you’ve got time to bring the ingredients in-house, and remember to salt your chicken on Saturday to present the most crispiest of crisp chicken wings you’ve ever had in your life on Game Day.
Have fun, enjoy the game, and please comment on how you made out with your wings.
Hey, Superbowl weekend would also be the perfect time to read a bedtime story to the little ones. Why not give LUCCI- THE NO SMOOCHIE POOCHIE a go!
[Credit: I found this recipe several years ago in a story titled “Want a Great Buffalo Wing? Moisture is the Enemy,” December 7, 2008 THE ASSOCIATED PRESS, Larry Crowe.]
Donna L Sadd 