Readers of my blog may well be aware that I am something of a chicken wing fanatic and I have long striven to perfect the at-home-wing. My simple and easy crispy chicken wing recipe ensures tasty crispy wings every time, packed with flavour. This time I’m featuring Pig and Pallet’s Wings an’ Tings Rub.
Crispy Chicken WingsCourse: Appetizers, Starter, SnacksCuisine: AmericanDifficulty: Easy
These delicious and tasty crispy chicken wings are soaked in a simple brine before cooking to retain extra flavour. You can skip the brining if you wish, but it really makes a difference.
- Mix all the brine ingredients in a bowl large enough to cover the chicken wings, stirring to dissolve the salt. Add the chicken wings and ensure they are submerged in the brine, then place in the fridge, covered, for up to 4-hours.
- Once the wings are done in their brine bath, drain and dry the wings on a plate using a paper towel.
- Mix the cornflour and seasoning rub together using a fork (or tiny whisk* Babish style) then add your dried, brined, wings and toss to ensure even coverage.
- Heat your oil in a heavy based saucepan, so that you have an inch or two of cooking oil. Use a thermometer to ensure your oil temperature does not exceed 170°C. When your oil is hot enough (between 160°C and 170°C) gently add a few wings at a time and fry for 4-5 minutes on each side. Remove and drain on a paper towel to remove excess oil. The core temperature of the chicken wing (the meatiest part) should reach 75°C minimum, when it’s cooked through.
- Serve your crispy fried wings with a delicious creamy dip. Pictured is a Boom Sauce spiked Mayonnaise dip.
- Take care when deep frying – ensure suitable fire safety precautions. These wings can also be baked in the oven at 180°C if you prefer, for 20-minutes.
- Ensure raw chicken is handled safely and always wash your hands after touching raw meat.
- Ingredients and items marked with a * are affiliate links and I may earn a commission if you buy them. Please be assured that I only affiliate products that I personally use in my recipes.