Fried Chicken Wings. How do you do yours?

**Chairman Mao** · 06-06-2010, 09:33 AM

Picked up some beers in Tops yesterday, and decided to try my hand at some fried chicken wings too. My local does them perfectly, and they're bloody tasty after a few. Surprisingly they're the most expensive part of the chicken, with a pack of 11 little wings costing more than two large chicken breasts, and nearly double a pack of 8 chicken tenders.

So chucked 'em in a bowl, and seasoned them with salt, pepper, paprika and some fried garlic flakes (was out of garlic salt

). and let em sit there while I drunk me beers.

Then tossed them in flour. Only had tempura flour at hand so that had to do. Then deep fried in oil.

Were tasty, but a bit bland. Definitely needed more salt, and maybe some MSG too in their seasoning. I'm sure that the garlic salt would of added that extra taste but I was out of it.

Needed something more anyway.

So how do you do yours?

**The Fresh Prince** · 06-06-2010, 09:54 AM

Franks Hot Sauce. Nuff said.

**khang** · 06-06-2010, 12:33 PM

Buffalo Wild Wings Blazin Sauce .. nuff said ..........

(except, even the Thai's think it is too hot!!)

**Loy Toy** · 06-06-2010, 01:05 PM

My wife soaks chicken pieces in some special type of fish sauce for a couple of hours before she fries them and everyone who has tried them say they taste great.

She's asleep at the moment, been ironing since 5.30am and I will add to this thread after she wakes up.

**12Call** · 06-06-2010, 01:11 PM

Add some lemon/lime juice to your marinade.

**Chairman Mao** · 06-06-2010, 01:20 PM

^ cheers.

^^ and cheers.

Will do those next time.

**12Call** · 06-06-2010, 01:25 PM

Originally Posted by Chairman Mao

^ cheers.

^^ and cheers.

Will do those next time.

More than welcome.

**Bettyboo** · 06-06-2010, 08:24 PM

Good effort (how long did you deep fry them for? Wok style of 'European' style deep fat fryer?).

My missus would marinate too - all meats; an hour at least, overnight could be better (wouldn't suit when you're on beer time though).

More importantly, what beer did you buy and how was it? Gotta consider the worldcup stocks: A Tiger/Singh combo is favourite, but wouldn't mind something more exotic if it's available (rarely go to Tops).

**Chairman Mao** · 06-06-2010, 08:42 PM

Originally Posted by Bettyboo

Good effort (how long did you deep fry them for?

Not sure. Until they looked about right. 5 mins or so.

Wok style of 'European' style deep fat fryer?).

euro style deep fat frier.

More importantly, what beer did you buy and how was it?

Went for a English Noodles recommended SanMig Light.

Very tasty.

A Tiger/Singh combo is favourite, but wouldn't mind something more exotic if it's available (rarely go to Tops).

Usually do Singh, but shall change to the SanMig light from now on.

**Loy Toy** · 06-06-2010, 09:03 PM

My wife marinates the chicken pieces in the fish sauce for about 1 hour then prepares a dry powder mix (Flour brand "Bang Sarlee", chicken seasoning brand "Lot Di" about 1 kg add 1 tablespoon, a little praprika to create a golden colour with a pinch of salt and pepper and according to taste).

Remove the chicken from the fish sauce marinade, then allow the chicken to drain almost dry or pat dry.

Slice the chicken skin in about 4 places with a sharp knife and then toss the chicken in the dry flour mix.

Heat the vegetable oil very hot, toss in the chicken and reduce the heat whilst the chicken cooks for about 15 ~ 20 minutes. The immediate very hot oil seals the chicken outer membrane and the reduced heat allows a slower complete cooking process throughout the chicken.

Then remove the chicken and drain on some absorbent paper.

Absolutely the best chicken I have tasted, always tender and juicy without being oily.

**Chairman Mao** · 06-06-2010, 09:11 PM

Sounds good thanks. Kinda wish I had some now.

**Bettyboo** · 06-06-2010, 11:42 PM

Originally Posted by Chairman Mao

Very tasty. Quote: A Tiger/Singh combo is favourite, but wouldn't mind something more exotic if it's available (rarely go to Tops). Usually do Singh, but shall change to the SanMig light from now on.

Right, thanks for the advice, I'll pick up a box of Tiger and SMLight; if England lose it'll be your fault... Moving house, so probably won't be able to cook, and the missus will get upset if I sneak out on moving day.

LT's advice sounds good too, mmm.

**danno5** · 07-06-2010, 09:08 AM

can you get Franks Red Hot in Thailand? I cannot find it in Malaysia - love Buffalo wings and am having serious withdrawals after being here for 10 months or so. Tried TGIF and Chilis - but they both suck! (chilis are OK, but no blue cheese, another issue!).

**danno5** · 07-06-2010, 09:09 AM

BTW, I'd make the trip to BKK if I can find Franks there!

**aging one** · 07-06-2010, 09:49 AM

The fish sauce is just a way of brining them for crispiness. My wife also soaks them in salty water before frying. They come out killer.

**jaywalker** · 13-06-2010, 11:02 PM

Originally Posted by danno5

can you get Franks Red Hot in Thailand? I cannot find it in Malaysia - love Buffalo wings and am having serious withdrawals after being here for 10 months or so. Tried TGIF and Chilis - but they both suck! (chilis are OK, but no blue cheese, another issue!).

Yes, Foodland in Pattaya sometimes has Frank's Buffalo Wing Sauce & also Frank's Red Hot Sauce. The stuff flies off the shelves though & then they're out for a while.

=====================

Wings are a staple for me. My method is to toss them in a zip-lock bag with 50% flour & 50% cornmeal with a copious dose of freshly crushed black pepper.

Toss them in the bag and then put in the fridge for 20 minutes or so to allow things to stick together a bit.

Chicken Wings need salt, so I give them a dusting of Lawry's Seasoned Salt as soon as they come out of the frying pan. This way I'm not frying the salt into my oil.

Frank's Wing Sauce is really nice, but nothing wrong with Crystal hot sauce either.

Chicken gizzards also work well with this recipe.