Breaded chicken wings are a classic favorite that are perfect for any occasion, whether it's game day, a party, or just a weeknight dinner. This delicious and easy-to-prepare dish involves coating the chicken wings in seasoned breadcrumbs, giving them a crispy texture that perfectly complements the tender and juicy chicken meat inside.One of the reasons why breaded chicken wings are so popular is because of the endless possibilities when it comes to flavor. Whether you prefer sweet, spicy, tangy, or savory, you can easily customize the seasoning to your liking. Additionally, breaded chicken wings are an affordable and easy meal to make that the whole family will enjoy. They can be served as an appetizer or a main course, and pair perfectly with a variety of side dishes such as french fries, coleslaw, or a simple salad.
35ozchicken wings (use larger chicken wings if possible)
salt and ground white pepper to taste
2-3eggs
2-3tbspall-purpose flour
2-3tbspbreadcrumbs
some vegetable oil for frying
Instructions
remove the tip of the chicken wings and keep the fleshy part (not mandatory but recommended)
season wings with salt and ground pepper to taste, rub them well to enter spices in the meat, and, if you have time, put them in the fridge for about 1 hour
break eggs into a bowl, then beat them up with a fork
coat chicken wings with flour, beaten eggs, and breadcrumbs (exactly in this order) – coat them well with all these ingredients
pour some oil into a pan, place the pan on the stovetop over medium temperature and wait until the oil is hot
put chicken wings into oil and wait until golden brown on the bottom side
flip wings and wait until evenly browned
remove chicken schnitzel wings out from the oil, drain them well, and place them on absorbent paper to remove any excess oil
Use the right oil: To ensure your breaded chicken wings come out crispy and golden, it's important to use the right oil. Opt for a neutral oil with a high smoke point, such as canola or vegetable oil, and make sure it's heated to the right temperature before adding the wings.
Don't overcrowd the pan: When frying the chicken wings, it's important not to overcrowd the pan. This will result in uneven cooking and can cause the wings to become soggy. Instead, fry the wings in batches, allowing enough space between each one.
Drain excess oil: After frying, place the chicken wings on a wire rack or paper towels to drain any excess oil. This will help keep the wings crispy and prevent them from becoming too greasy.
Season immediately if desired: As soon as the wings come out of the fryer, you can season them with your desired spices or seasoning mix. The heat from the wings will help the spices adhere better and give your wings a flavorful kick.
Serve hot: Breaded chicken wings are best served hot and fresh out of the fryer. If you're making a large batch, keep the wings warm in the oven on low heat until you're ready to serve them. This will help maintain their crispy texture and ensure they're still hot and tasty when you're ready to eat.