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Kimmy's Southern Fried Chicken Wings
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Kimmy's Southern Fried Chicken Wings

45 minServes 4Nutri-Score D€€
from @kimmyskreations3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken wings (tips removed, separated into flats and drumettes)Meat1.2 kg
  • onion powderSpices8 g
  • garlic powderSpices6 g
  • smoked paprikaSpices6 g
  • Tony's seasoningSpices12 g
  • sofritoPantry60 g
  • eggs (beaten, as binder)Dairy2 pieces
  • flour (for dredging, seasoned)Pantry300 g
  • frying oil (for deep frying)Pantry1.5 litres
  • honey (for drizzling, optional)Pantry30 ml

per serving

Nutrition

878kcal

Carbs
60 g
Proteins
53 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Deep fryer
  • Kitchen thermometer
  • Cooling rack
  • Mixing bowl
  • Tongs

step by step

Method

  1. Prepare the wings

    • Remove the tips from the chicken wings and separate them into flats and drumettes.
    • Pat the wings dry so the seasoning and coating stick well.
    Step 1

  2. Season the chicken

    • Season the wings generously all over with onion powder, garlic powder, smoked paprika and Tony's seasoning.
    • Add the sofrito and rub it in well.
    • Add the beaten eggs as a binder and mix until every piece is coated.
    Step 2

  3. Season the flour

    • Put the flour in a zip-top bag and season it with the same spices, doubling the amounts.
    • Mix so the seasoning is evenly distributed through the flour.
    Step 3

  4. Dredge the wings

    • Drop the chicken into the seasoned flour, a few pieces at a time.
    • Seal the bag and shake until each piece is fully coated.
    • Take the wings out and let them rest so the coating sets.
    Step 4

  5. Heat the oil

    • Heat the frying oil and check the temperature with a thermometer.
    • Bring the oil to 175 °C before frying.
    Step 5

  6. Fry the flats

    • Lower the flats into the hot oil first, keeping pieces of similar size together so they cook evenly.
    • Fry until deep golden and cooked through, about 10 minutes.
    • Lift them out and drain on a wire rack.
    Step 6

  7. Fry the drumettes

    • Bring the oil back up to 175 °C before the second batch.
    • Fry the drumettes until golden and cooked through.
    • Drain on the wire rack.
    Step 7

  8. Serve

    • Serve the fried chicken hot, with a drizzle of honey if you like.
    Step 8
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