Crispy Spicy Garlic Chicken Wings
After countless experiments with various chicken wing recipes, I finally discovered the perfect combination that yields a mouthwatering crunch and a spicy kick. These Crispy Spicy Garlic Chicken Wings are not only effortless to prepare but also quick to fry, making them ideal for game day or a casual family dinner. With a delightful coating of Panko breadcrumbs and a flavorful blend of spices, these wings are bound to become a favorite. The added buttery, spicy sauce elevates them, ensuring each bite bursts with flavor. Perfectly cooked and tantalizingly crispy, these wings will satisfy your spicy cravings!
4
Servings
N/A
Calories
13
Ingredients
Ingredients
chicken mid-joint wings
12 (remove wing tips and pat dry)
all-purpose flour
1/3 cup (combine with spices)
salt
1/2 teaspoon (add to flour mixture)
cayenne pepper
1/4 teaspoon (add to flour mixture)
smoked paprika
1/2 teaspoon (add to flour mixture)
Panko breadcrumbs
3/4 cup (set aside for coating)
large eggs
2 (whisk with milk)
whole milk
3 tablespoons (whisk with eggs)
butter
1/3 cup (melted)
Sriracha hot chili sauce
2 tablespoons (combine with butter)
black pepper
1/8 teaspoon (add to sauce)
granulated garlic powder
1/2 teaspoon (add to sauce)
canola oil or extra virgin olive oil
1-2 cups (for frying)
Instructions
1
Begin by removing the wing tips from the chicken mid-joint wings and discard them. If you prefer, you can leave the skin on the remaining wings for added flavor.
2
Thoroughly rinse the chicken wings under cold water, then pat them dry using paper towels. Set the wings aside.
3
In a large zip-loc bag, combine the all-purpose flour, salt, cayenne pepper, and smoked paprika. Seal the bag and shake well to mix all the ingredients.
4
Add the dried chicken wings to the bag, seal it again, and shake to ensure each wing is well coated with the flour mixture. For best results, refrigerate the bag for 1 to 4 hours. This chilling process is crucial for achieving crispy wings.
5
In a mixing bowl, pour in the Panko breadcrumbs and set them aside.
6
In another mixing bowl, whisk together the large eggs and whole milk until the mixture is frothy.
7
Once the wings are done chilling, remove them from the refrigerator and shake off any excess flour coating.
8
Dip each wing into the egg mixture, allowing any excess to drip off, then roll them in the Panko breadcrumbs, ensuring they are fully coated.
9
Heat a heavy-bottomed skillet or frying pan over medium-high heat with your choice of oil (canola or extra virgin olive oil) until it reaches 375°F (190°C).
10
Carefully place the wings in the hot oil with the main meat side facing up and fry them for about 6 minutes.
11
Flip the wings and continue frying for another 6 minutes or until they are golden brown and crispy. Check for doneness by slicing into the thickest part of the wing; there should be no pink meat.
12
Remove the fried wings from the oil and drain them on paper towels to absorb any excess oil. Transfer the wings to a large mixing bowl.
13
In a small saucepan over medium heat, combine the melted butter, Sriracha hot chili sauce, black pepper, and granulated garlic powder. Stir continuously until the mixture comes to a gentle boil.
14
Pour the hot sauce mixture over the crispy wings in the bowl and toss them gently to coat each wing thoroughly.
15
Serve the wings immediately for maximum crispiness and flavor, or you can freeze them after cooking and reheat in a preheated 400°F (204°C) oven for about 10 minutes before serving.
16
Note: You have the option to adjust the spice level by using different hot sauces. For medium heat, use 1 tablespoon of Red Hot Sauce; for hot wings, use 2 tablespoons of Sriracha; and for very hot wings, use 2 teaspoons of Sambal Oelek.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Spicy Garlic Chicken Wings?
They are a flavorful chicken dish featuring a mouthwatering crunch, a spicy kick, and a coating of Panko breadcrumbs topped with a buttery garlic sauce.
How many wings does this recipe yield?
The recipe is designed for 12 chicken mid-joint wings, providing approximately 4 servings.
How long should I chill the wings after coating them with flour?
For the best results, you should refrigerate the flour-coated wings for between 1 to 4 hours.
Why is the chilling process necessary?
The chilling process is crucial because it helps the coating adhere and ensures the wings become exceptionally crispy when fried.
What spices are used in the flour mixture?
The flour is mixed with salt, cayenne pepper, and smoked paprika.
Can I leave the skin on the wings?
Yes, you can leave the skin on the remaining wings after removing the tips for added flavor.
How do I prepare the chicken before coating?
Remove the wing tips, rinse the wings under cold water, and pat them thoroughly dry with paper towels.
What type of breadcrumbs are used?
The recipe calls for Panko breadcrumbs to achieve a delightful, crunchy coating.
What ingredients are in the egg wash?
The egg wash consists of two large eggs and three tablespoons of whole milk whisked together until frothy.
What temperature should the oil reach?
The oil should be heated to 375 degrees Fahrenheit (190 degrees Celsius) before you begin frying.
Which oils are recommended for frying these wings?
You can use either canola oil or extra virgin olive oil.
How long do I fry the chicken wings?
Fry the wings for 6 minutes with the meat side up, then flip and fry for another 6 minutes.
How can I tell if the wings are fully cooked?
Check for doneness by slicing into the thickest part of the wing; there should be no pink meat visible.
What is in the spicy garlic sauce?
The sauce is a combination of melted butter, Sriracha hot chili sauce, black pepper, and granulated garlic powder.
How do I apply the sauce to the wings?
Pour the hot sauce mixture over the fried wings in a large bowl and toss them gently to ensure every wing is thoroughly coated.
Can I adjust the spice level of this recipe?
Yes, you can adjust the heat by using different hot sauces such as Red Hot for medium heat or Sambal Oelek for very hot wings.
What should I use for medium heat wings?
Use 1 tablespoon of Red Hot Sauce instead of Sriracha for a medium spice level.
How do I make the wings very hot?
To make the wings very hot, use 2 teaspoons of Sambal Oelek in the sauce mixture.
How much Sriracha is needed for hot wings?
The recipe recommends 2 tablespoons of Sriracha for a standard hot wing flavor.
Can these chicken wings be frozen?
Yes, you can freeze the wings after they are cooked and save them for later.
How do I reheat the wings from frozen?
Reheat the wings in a preheated 400 degree Fahrenheit (204 degree Celsius) oven for approximately 10 minutes.
What should I do with the wing tips?
The wing tips should be removed from the mid-joint wings and discarded before starting the preparation.
How should the wings be positioned in the pan initially?
Place the wings in the hot oil with the main meat side facing up.
What should I do immediately after frying the wings?
Remove the wings from the oil and drain them on paper towels to absorb any excess oil.
Is it necessary to boil the sauce?
The sauce ingredients should be heated in a small saucepan until the mixture comes to a gentle boil.
How much flour is required for the coating?
The recipe uses 1/3 cup of all-purpose flour for the initial seasoning coat.
How much butter is used in the sauce?
The sauce requires 1/3 cup of melted butter.
What type of garlic is used in the sauce?
The recipe specifies using 1/2 teaspoon of granulated garlic powder.
When is the best time to serve these wings?
They should be served immediately after coating in the sauce to ensure maximum crispiness and flavor.
What is the best way to mix the flour and wings?
Place the wings and the flour mixture in a large zip-loc bag, seal it, and shake well to ensure an even coating.