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Chicken Wings

Crispy fried chicken wings served with optional Buffalo or Daytona sauces.

chickenappetizeramericanfried
One of 2 versions of Chicken Wings
Illustration of Chicken Wings
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Ingredients

  • 8 lb chicken wings, flats + drums
  • 4 tbsp kosher salt
  • 4 tsp black pepper
  • 4 tsp smoked paprika
  • 4 tsp granulated garlic
  • 1 tsp MSG
  • 2–3 tsp apple cider vinegar powder, optional
  • 1 cup potato starch
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp paprika, optional, for color
  • 2-3 tbsp vodka, in a spray bottle (light mist)
  • 1/2 cup Frank’s RedHot
  • 1/2 cup melted butter
  • 1 tsp white vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/3 cup honey
  • 3 tbsp brown sugar
  • 1 1/2 tbsp soy sauce
  • 1 tbsp granulated garlic, Daytona sauce
  • 1 tbsp apple cider vinegar, optional in Daytona sauce
  • 1 cup Sweet Baby Ray’s Original BBQ sauce
  • 1 cup water, for Instant Pot (optional)
  • 8–12 drops apple cider vinegar, for apple brightness

Steps

1Prepare the wings

  1. Steam 8 lb chicken wings for 10–12 minutes.
  2. Pat the wings very dry.
  3. Spread the wings on a rack and refrigerate uncovered for 1–8 hours (minimum 1 hour).
  4. Add 4 tbsp kosher salt to the wings and toss.
  5. Add 4 tsp black pepper to the wings and toss.
  6. Add 4 tsp smoked paprika to the wings and toss.
  7. Add 4 tsp granulated garlic to the wings and toss.
  8. Add 1 tsp MSG to the wings and toss.
  9. (Optional) Add 2–3 tsp apple cider vinegar powder to the wings and toss.
  10. Add 1 cup potato starch to a bowl.
  11. Add 1/2 cup cornstarch to the bowl.
  12. Add 1 tsp baking powder to the bowl.
  13. (Optional) Add 1 tsp paprika to the bowl.
  14. Stir to combine.
  15. Toss the wings in the blend.
  16. Shake off excess coating.
  17. Lightly spray the wings with 2-3 tbsp vodka so the coating looks just slightly damp. Do NOT soak.
  18. Fry the wings at 365–375°F for 8–10 minutes until golden and crispy, then drain on a rack.
  19. Drizzle 8–12 drops apple cider vinegar over the wings.

2Make the Buffalo sauce (for 4 lbs)

  1. Add 1/2 cup Frank’s RedHot to a saucepan.
  2. Add 1/2 cup melted butter.
  3. Add 1 tsp white vinegar.
  4. Add 1/2 tsp Worcestershire sauce.
  5. Add 1/2 tsp garlic powder.
  6. Stir to combine.

3Make the Daytona sauce (for 4 lbs)

  1. Add 1/2 cup Frank’s RedHot to a saucepan.
  2. Add 1/3 cup honey.
  3. Add 3 tbsp brown sugar.
  4. Add 1 1/2 tbsp soy sauce.
  5. Add 1 tbsp granulated garlic.
  6. (Optional) Add 1 tbsp apple cider vinegar.
  7. Add 1 cup Sweet Baby Ray’s Original BBQ sauce.
  8. Simmer 5 minutes to thicken.

4Sauce and finish the wings

  1. Toss half of the wings in the Buffalo sauce and serve immediately.
  2. Toss the remaining half of the wings in the Daytona sauce, then grill or broil for 1–2 minutes to caramelize.

5Optional: Double Fry

  1. Fry the wings at 300°F for 6–7 minutes.
  2. Rest the wings for 5 minutes.
  3. Fry again at 375°F for 2–3 minutes until crispy.

6Optional: Instant Pot

  1. Add 1 cup water to the Instant Pot.
  2. Cook on high pressure for 5 minutes.
  3. Allow natural release for 5 minutes.

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