• 6servings
  • 90minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, H, D, E
MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 pound(s) chicken wings

  2. 4 cup(s) water

  3. 1/4 cup(s) salt

  4. 1/4 cup(s) sugar

  5. 1 cup(s) all-purpose flour

  6. 1 cup(s) cornstartch

  7. 4 teaspoon(s) black pepper

  8. 1 teaspoon(s) paprika

  9. 2 teaspoon(s) baking powder

  10. 1 teaspoon(s) salt

  11. 1 3/4 cup(s) water

  12. 3 quart(s) peanut or vegetable oil

  13. 4 tablespoon(s) Texas Pete wing sauce

  14. 4 tablespoon(s) butter

Instructions Jump to Ingredients ↑

  1. Make a brine- stir water,salt,and sugar in a large bowl until sugar and salt dissolve. Add chicken wings and refridgerate for 30 minutes or up to 1 hour.

  2. Make batter- whisk flour, cornstartch, pepper, paprika, cayenne pepper, baking powder, 1 teaspoon salt, and water in large bowl until smooth. Place in refridgerator while chicken wings are brining.

  3. Frying chicken wings- heat oil in deepfryer or dutch oven to 350 degrees. Remove chicken wings from refridgerator, pour off the brine, and pat dry with paper towels. rewisk batter/ Transfer half of chicken wings to batter. One piece at a time, remove chicken wings from batter(allowing excess to drip back into bowl) and transfer to oil. Fry 5 or 6 chicken wings at a time until deep golden and temperature registers 160 degrees, about 8 minutes. Drain chicken wings on wire rack inside a baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken wings.

  4. Wing sauce- mix Texas Pete wing sauce with butter and microwave until butter is softened, stir together and serve with chicken wings. Enjoy


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