Crispy Sweet Cinnamon Wings
Indulge in the nostalgia of comforting flavors with these Crispy Sweet Cinnamon Wings. A family favorite originally inspired by my mom, this recipe transforms simple chicken wings into a deliciously unique dish that will leave your taste buds dancing. The light and crispy exterior, perfectly seasoned with salt, pepper, and a hint of cinnamon sugar, creates an irresistible balance of savory and sweet. Whether you're hosting a casual lunch, watching the game, or enjoying a late-night snack, these wings are sure to impress your friends and family. Pair them with crispy fries or a refreshing salad, and don’t forget to complement your meal with a chilled glass of Pinot Grigio for the ultimate dining experience.
8
Servings
N/A
Calories
6
Ingredients
Ingredients
chicken wings
2 lbs (cut at joints, tips saved for stock)
vegetable oil or peanut oil
enough for frying (heated to 375 degrees)
all-purpose flour
2 cups (for dredging)
salt
1 tablespoon (for seasoning)
black pepper
1 tablespoon (for seasoning)
McCormick's cinnamon sugar
to taste (for seasoning wings)
Instructions
1
Begin by soaking the chicken wings in a brine for 30-60 minutes to remove impurities. After soaking, rinse the wings under cold water and pat them dry with paper towels.
2
Using kitchen shears, cut the wings at the joints, discarding the tips or saving them for stock.
3
In a large bowl or on a plate, combine the flour, salt, and black pepper for dredging. Lightly sprinkle the flour mixture with McCormick's cinnamon sugar, ensuring not to overdo it to keep the skin from becoming gooey.
4
Heat the vegetable or peanut oil in an electric skillet to 375 degrees Fahrenheit.
5
Dredge each wing in the seasoned flour mixture, shaking off any excess flour.
6
Carefully place 8-10 wings into the skillet at a time to avoid overcrowding. Fry the wings until they are golden brown and crispy, typically around 8-10 minutes.
7
Once cooked, drain the wings on newspaper or grocery bags instead of paper towels, which can make them soggy.
8
If you plan to make more wings, simply replenish the flour mixture as needed. You shouldn't need to add more oil for subsequent batches.
9
Serve immediately with fries or a salad, and enjoy with a glass of Pinot Grigio for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Sweet Cinnamon Wings?
They are a uniquely seasoned fried chicken wing dish featuring a balance of savory salt and pepper with a hint of sweet cinnamon sugar.
What inspired this recipe?
This family favorite was originally inspired by the creator's mother.
What is the main flavor profile of these wings?
The wings offer a light and crispy exterior with a flavor profile that balances savory salt and pepper with the nostalgia of cinnamon sugar.
How long should I soak the chicken wings?
The wings should be soaked in a brine for 30 to 60 minutes.
Why should I soak the wings in a brine?
Soaking the wings helps to remove impurities from the chicken before cooking.
How should I prepare the wings before frying?
After soaking, rinse the wings under cold water, pat them dry, and cut them at the joints using kitchen shears.
What parts of the chicken wing should I discard?
You should discard the wing tips or save them for making stock.
What can I do with the wing tips?
Wing tips can be saved to make a flavorful chicken stock for other recipes.
What ingredients are used for dredging?
The dredging mixture consists of all-purpose flour, salt, and black pepper, lightly sprinkled with McCormick's cinnamon sugar.
How much cinnamon sugar should I use?
You should add cinnamon sugar to taste, ensuring it is sprinkled lightly over the flour mixture.
Why is it important not to use too much cinnamon sugar?
Using too much cinnamon sugar can cause the skin to become gooey instead of crispy during the frying process.
What type of oil is best for frying these wings?
Vegetable oil or peanut oil is recommended for frying these wings.
At what temperature should the oil be heated?
The oil should be heated to 375 degrees Fahrenheit.
What equipment is recommended for frying?
An electric skillet is recommended to help maintain the correct frying temperature.
How many wings should I fry at once?
It is best to fry about 8 to 10 wings at a time in the skillet.
Why shouldn't I overcrowd the skillet?
Overcrowding the skillet can lower the oil temperature and prevent the wings from becoming golden and crispy.
How long do the wings need to fry?
The wings typically take around 8 to 10 minutes to fry.
How can I tell when the wings are done?
The wings are done when they have reached a golden brown color and the exterior is crispy.
What is the best way to drain the wings after frying?
Drain the wings on newspaper or grocery bags to help maintain their crispiness.
Why shouldn't I use paper towels for draining?
Paper towels can trap steam and moisture, which can make the fried wings soggy.
Can I reuse the oil for subsequent batches?
Yes, you generally do not need to add more oil for subsequent batches of wings.
Do I need to make a fresh flour mixture for every batch?
You only need to replenish the flour mixture as needed if you are making more wings than the initial batch.
What are the best side dishes for these wings?
These wings pair perfectly with crispy fries or a refreshing side salad.
What wine pairs well with Sweet Cinnamon Wings?
A chilled glass of Pinot Grigio is the recommended wine pairing for this specific dish.
How many servings does this recipe make?
This recipe is designed to yield approximately 8 servings.
What are the main seasonings used?
The primary seasonings used are salt, black pepper, and McCormick's cinnamon sugar.
Is this recipe suitable for game day?
Yes, these wings are an excellent choice for watching the game, hosting parties, or enjoying as a late-night snack.
Can I use a different brand of cinnamon sugar?
While McCormick's is suggested, any cinnamon sugar blend can be used to taste.
What is the category of this recipe?
This recipe falls under the Lunch/Snacks category.
How do I achieve the light and crispy exterior?
The combination of thorough drying, dredging in seasoned flour, and frying in hot oil at 375 degrees ensures a crispy finish.