BYG's Fried Chicken Wings
This is the closest I've come to my Great Granny's recipe. She had the BEST fried chicken in the south.
When I add spices and seasonings to my flour mixture, I judge the amount to use by smell only. I judge parsley by color.
BYG's Fried Chicken Wings
This is the closest I've come to my Great Granny's recipe. She had the BEST fried chicken in the south.
When I add spices and seasonings to my flour mixture, I judge the amount to use by smell only. I judge parsley by color.
Cooking Instructions
- 1
Rinse each wing under cool water, tucking the wing tips behind
- 2
In a large bowl, dissolve 1/2 cup Kosher salt in cold water, add chicken wings. Allow wings to brine for at least an hour
- 3
Mix all dry ingredients, adding salts to taste. For a spicier wing, add chili powder or more Cayenne. Mix well
- 4
Rinse chicken wings under cool running water making sure to remove all traces of salt. Pat dry
- 5
In a deep frying pan, deep fryer, or dutch oven; add enough canola oil to fry all pieces of chicken. Medium high heat
- 6
While oil heats, mix eggs and milk
- 7
Place wing in egg mixture, then coat well in flour mixture.
- 8
Fry 3-4 wings at a time, depending on size. Do not over crowd the chicken
- 9
Turn after 6-7 minutes. Drain grease
- 10
Enjoy
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