Super Extra Crispy Deep Fried Chicken Wings – These Chicken Wings are Unbelievably Crispy and Yummy!

chicken wings, crispy, extra crispy, deep fried, how to make, how to, homemade, recipe, cooking, chicken recipes, how to make super crispy chicken wings, how to make extra crispy chicken wings, how to deep-fry chicken wings, crispy coating for chicken wings, very crispy chicken wings, crispy deep-fried chicken wings, make chicken wings at home, buffalo wings, buffalo wings recipe, crispy buffalo wings, extra crispy buffalo wings recipe, how to make extra crisp buffalo wings,

Super Extra Crispy Deep Fried Chicken Wings - These Chicken Wings are Unbelievably Crispy and Yummy!
Recipe type: Chicken
Just a week or so ago we published the super-crispy pigs wings. The video was met with much interest, and quite a few of our viewers asked me to do the same super-crispy coating using chicken wings..... and here it is.
  • 8-12 Full chicken wings (16-24 winglets)
  • Oil for frying
  • 120ml Chicken seasoning of your choice
  • 500ml All purpose flour
  • 30ml Salt
  • 60ml Cornstarch
  • 140ml Chicken stock
  • 2 Eggs
  1. To start, trim of the wing tips and cut through the center joint of each wing.
  2. Place the wings in a large pan in a single layer. Sprinkle half of the seasoning of your choice evenly over the wings making sure to coat both sides.
  3. Transfer the wings to a large vacuum bag in a single layer and vacuum seal the bag. It is always a good idea to double seal both ends of the bag.
  4. Place the bag in your dishwasher on the high setting, or 70c, and let this wash for 60 minutes. Alternatively place the bag in a digital pot with temperature control at 70c and let it cook for 60 minutes.
  5. While the wings cook, add the other half of the seasoning to the flour and cornstarch and mix this until combined.
  6. Pour chicken stock into the seasoned flour a little at a time, using a whisk to mix it into the flour. If the whisk gets clogged, simply clear it and continue until all of the stock is added.
  7. Put this aside to dry a little while the chicken completes its cycle in the dishwasher or pot.
  8. Once the cycle completes, get into the coating with your hands and break down any bits that are too big.
  9. Remove the wings from the bag. Notice that there is almost no weight loss.
  10. Whisk the eggs in a large bowl. Working with one wing at a time, dip the wing in the egg to wet it all over.
  11. Drop the chicken into the coating and dredge it to get a good solid coating all over.
  12. Transfer the coated wing to a platter to set while you continue with the rest of the wings.
  13. Allow the coating to set for 20 minutes before continuing.
  14. Half fill your wok or large pan with oil and heat this to 160c or 320f.
  15. Fry the wings for 4 to 6 minutes until super-crispy and golden.
  16. Remove them from the oil and drain any excess oil on kitchen paper.
  17. Serve the wings immediately and savor the incredibly crispy and tasty treats.


Scroll to top

Kitchen Conversions