FRIED CHICKEN WINGS WITH BLACKSTRAP BBQ SAUCE RECIPE
3 to 4 poundschicken wingswashed, trimmed and cut in pieces.
canola oilfor frying
For the egg wash
For the herb and spice dredge
2teaspoonsfreshly grated nutmeg
½tspcayenne pepperoptional, or more or less to your heat preference
1tspfreshly ground black pepper
Add canola oil or peanut oil to your deep fryer and preheat to 350 degrees F.
Dredge the chicken wings into the flour and spice mixture.
Dip each wing quickly in the egg wash and then back into the flour and spice mixture.
Repeat for all the wings. Lay them on a cutting board while the oil heats.
This double dipped method helps keep the crust on the wings and makes them super crispy too.
Fry for about 10-12 minutes minutes depending upon the size of the wings until a medium golden brown. Use a meat thermometer to determine of the inside temperature has reached 170 degrees F to ensure they are fully cooked. Small wings can cook in 8-10 minutes.
Drain on a wire rack placed on a cookie sheet.
Hold in a 175 degree oven if making more than one batch. Serve with Blackstrap Barbecue Dipping Sauce.