I use a technique that is slightly different than the restaurant, but I feel this method is better for the home cook. You are going to end up with a very crispy chicken wing.
Some people may think it is difficult to fry chicken or perhaps you want chicken wings that are slightly healthier. I like to two a two-process method where we start the wings in oil, then transfer them to the oven.
This method has a couple of advantages. You can keep your wings warm until they are ready to be served and you will know your chicken is fully cooked.
2 1/2poundschicken wings
vegetable oilfor frying
Preheat oven to 350 degrees. Prepare seasoned flour by adding 1 cup of flour and the salt and pepper to a medium-sized bowl. Stir until well blended. Cut wings for the recipe. Cut wings on each joint, there are two joints per wing. You can save the flapper (tip) portion for stock, or you may wish to discard this portion.
Dredge the wing portions in seasoned flour. Shake off excess. Heat vegetable oil to 350 degrees. You can use any vegetable oil. Add enough oil to cover the bottom 4 inches of a medium-sized saucepan, or you can use a deep fryer. Cook wings for 5 to 7 minutes or until they start to turn golden brown.
Place wings on a wire rack on a cookie sheet and bake for 10 to 15 minutes. When chicken is golden brown combine with melted butter and lemon pepper.
Recipe Tips for the Cook
Want to upgrade the flavor of these wings? You can sprinkle on some fresh lemon zest for a great flavor punch.