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I’m very particular about my chicken, as you might already know. I usually prefer boneless chicken, but I had a craving for wings, and this recipe for Well Done Chicken Wings was born! I like my wings very well done (I know, it’s weird, but juicy chicken gives me the willies) but I also love them with lots of crunchy crispy bits on the outside, which created a conundrum: fry well breaded chicken too long and the breading becomes hard. To get around this, I parboil the wings – sometimes I bake them – and then bread and deep fry. I think they’re perfect!
Well Done Chicken Wings Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Well Done Chicken Wings recipe:
- Party wings: Chicken wings, split into flats and drums, are usually packaged as party wings. If you have whole wings, chop them at the joint and remove the tips.
- Yellow onion, arbol chilies, Kosher salt, chicken bouillon: These flavor the water we parboil our wings in. We could use just plain ol’ water, but why miss a chance to impart more flavor in these Well Done Chicken Wings?
- All-purpose flour, cornstarch: For dredging. Self-rising flour is fine, too. Cornstarch goes in the dry dredge, but not the wet.
- Water, oil: I specify filtered water for the wet dredge, and I use it for both that and boiling, but it’s up to you. Tap water is fine, too.
- Seasoned salt, paprika, garlic powder, cayenne pepper: Our seasonings! Swap them out as you see fit.
How to Make Well Done Chicken Wings
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Well Done Chicken Wings recipe:
- Prepare for Well Done Chicken Wings. Fill a large stockpot or Dutch oven halfway with oil, and place a wire rack over a rimmed baking sheet. Set both aside. Grab two large mixing bowls. To the first add two cups of flour, the cornstarch, garlic powder, paprika, cayenne, and one tablespoon of seasoned salt. Whisk it together until everything is combined. In the second bowl, add the remaining flour, the filtered water, and the rest of the seasoned salt. Whisk together into a loose batter – add more water if needed. It should be thick enough to coat a spoon, but run off rather quickly.
- Fill a large pot halfway with water and place it over medium-high heat. Add the arbol chilies, onion, kosher salt, and chicken bouillon. Stir until the salt and bouillon has dissolved and let the water come to a boil.
- Start on the Well Done Chicken Wings. Add the chicken wings to the boiling water, cover partially with a lid, and allow to boil for 5 minutes. After 5 minutes, the skin of the wings should appear thickened and there shouldn’t be any pink remaining. I like to let them cook until a bit of myglobin is escaping from some of the wings. Remove the wings from the water, letting the excess drip off, and transfer them directly into the dry dredge.
- Place the pot of oil over medium-high heat and bring the oil to 360°F. While waiting for the oil to come up to temperature, bread your wings. Lightly toss the wings in the dry dredge, and transfer them to the wet dredge. Turn to coat the wings in the batter, then, letting the excess drip off, return them to the dry dredge. This time, get the wings nice and coated in the flour. I like to squeeze them to make sure it adheres.
- When the oil is ready, fry the wings in 2 to 3 batches, cooking just until golden brown all over and floating on top of the oil, about 7 minutes. Use a strainer or tongs to transfer the cooked wings to the prepared baking sheet. Keep warm in a 200°F oven if needed as you work through the batches. Dassit! Enjoy your Well Done Chicken Wings!
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Well Done Chicken Wings
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Y’all asked for the recipe, so here it is!
Ingredients
Scale
- 2 lbs party wings
- 1 small yellow onion, quartered
- 4 C all-purpose flour, divided
- 2 C filtered water, plus more as needed
- 1/4 C dried arbol chilies
- 2 tbsp cornstarch
- 1 1/2 tbsp seasoned salt, divided and to taste
- 1 tbsp chicken bouillon
- 2 tsp paprika
- 2 tsp garlic powder
- 1 1/2 tsp cayenne pepper, to taste
- oil for frying
- water for boiling
Instructions
- Set up your frying station: fill a large stockpot or Dutch oven halfway with oil, and place a wire rack over a rimmed baking sheet. Set both aside. Grab two large mixing bowls. To the first add two cups of flour, the cornstarch, garlic powder, paprika, cayenne, and one tablespoon of seasoned salt. Whisk it together until everything is combined. In the second bowl, add the remaining flour, the filtered water, and the rest of the seasoned salt. Whisk together into a loose batter – add more water if needed. It should be thick enough to coat a spoon, but run off rather quickly.
- Fill a large pot halfway with water and place it over medium-high heat. Add the arbol chilies, onion, kosher salt, and chicken bouillon. Stir until the salt and bouillon has dissolved and let the water come to a boil.
- Add the chicken wings to the boiling water, cover partially with a lid, and allow to boil for 5 minutes. After 5 minutes, the skin of the wings should appear thickened and there shouldn’t be any pink remaining. I like to let them cook until a bit of myglobin is escaping from some of the wings. Remove the wings from the water, letting the excess drip off, and transfer them directly into the dry dredge.
- Place the pot of oil over medium-high heat and bring the oil to 360°F. While waiting for the oil to come up to temperature, bread your wings. Lightly toss the wings in the dry dredge, and transfer them to the wet dredge. Turn to coat the wings in the batter, then, letting the excess drip off, return them to the dry dredge. This time, get the wings nice and coated in the flour. I like to squeeze them to make sure it adheres.
- When the oil is ready, fry the wings in 2 to 3 batches, cooking just until golden brown all over and floating on top of the oil, about 7 minutes. Use a strainer or tongs to transfer the cooked wings to the prepared baking sheet. Keep warm in a 200°F oven if needed as you work through the batches. Dassit!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
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