Can you imagine eating chicken wings in a party? I love fried chicken wings but I don’t want to demonstrate a fighting show between my teeth, my fingers and the chicken wings. At the end, wings are gone, there is the need to clean the dirty fingers and mouth. Who is the winner? My stomach… It’s just horrible to even think about eating chicken wings outside my house. I know, I know… I am just shy.
So, this chicken wing is meant for me to eat inside when no one is looking. I would sit comfortably, lay out the wings with some soda drinks, turn the TV on and woohoo!
This chicken wing is fried to dark golden color then dunk into hot spiced oil. And after, sprinkles of many many types of seasoning. The taste is complicated with the obvious spiciness, smokiness and a great complex fragrance of spices. It’s very addictive and Mister Paya crunched down 6 of them in a row before I can start on my 3rd…
After making the chicken wing, my camera feasts with the wings first before I do. It was really challenging shooting chicken wings because if you pile it on top of each other, it looks like a pile of fried food and it is definitely not how I want it to be presented. If I shoot only 1 chicken wing, I just felt that poor chicken wing is lonely. Anyhow, I think I got the shots at last and they are not bad, what do you think?
I am making this based on Belle’s fried chicken sandwich recipe and I have added more amount of spice and salt to it. Somehow the original recipe doesn’t seem to have enough salt for my taste. And I just made chicken without any garnishes such as pickles or coleslaw or mac & cheese. But hey, pair it up with anything you feel like. I crunched it down without needing of any sides.
So, here you go.
Spicy Fried Chicken Wing (makes 10 wings)
Adapted from Belle’s Fried Chicken Sandwich recipe
- 10 chicken wings with drummet attached
- Enough oil for deep frying the chicken wings
- Spiced flour mix for the chicken wings:
- 2 cups of all purpose flour
- 1 teaspoon of ground sweet paprika
- 1 teaspoon of ground chipotle
- 2 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of ground coriander
- 2 teaspoon of salt
- 2 teaspoon of ground black pepper
- Oil for dunking the chicken wing:
- 150ml of vegetable oil
- 25g of butter
- 1 teaspoon of ground smoked paprika
- 3 teaspoon of cayenne pepper
- ½ teaspoon of salt
- 1 tablespoon of hot sauce (any hot sauce that you like, I used Cholula Hot Sauce)
- Seasoning for sprinkling:
- ½ tablespoon of smoked paprika
- ½ tablespoon of cayenne pepper
- ½ tablespoon of ground chipotle
- ½ tablespoon of onion powder
- ½ tablespoon of garlic powder
- ½ tablespoon of ground black pepper
- 1 tablespoon of salt
- Some extras: Cholula Hot Sauce – drizzle some on the wings, it adds hotness and sourness to the wings which is awesome!
- Combine the ingredients of the spiced flour mix. Mix well. Clean and pat dry the chicken wing. Flour the chicken wing by burying them with the spiced flour mix. Put in a container and cover. Place in the fridge for about 2 hours.
- Prepare the seasoning for sprinkling on the chicken later on after it’s fried.
- After 2 hours, take out the chicken wing and put it on the counter. Remove the wings from the flour and set both the flour and wings aside.
- Prepare a small pot and combine the ingredients to prepare the oil for dunking the chicken wing. Get it on the stove and heat it up until it’s bubbly and hot. Then turn off the heat.
Note: Everytime when you need to dunk the fried chicken, the oil has to be hot and bubbly. So what I did was heat up the hot oil again and then I dunk the wing in.
- Get ready a cast iron skillet for frying the chicken. Pour oil into the skillet until half full.
- Heat up the oil until 160°C or you can check by dipping a wooden chopstick into the oil and if there is bubbles forming around the chopstick, the oil is ready for frying.
- Flour the chicken wing again with the spiced flour mix and put it in the oil for frying. Don’t crowd the skillet too much as it will affect the temperature for frying.
- Fry the chicken until golden brown on each side. Each side takes about 3 minutes.
- When it’s done frying, dunk the wings quickly into the hot oil and then take out and place it on the cooling rack. Sprinkle a generous amount of seasoning all over the wings. At this point of time, your kitchen will be in a mess and same goes to you. Don’t mind it like I do. Keep going until all are fried, dunk and dusted with seasoning. You will enjoy the result later.