Fried Chicken Wings
Huddie Lee Stokes - StokesBBQ
For around 36 chicken wings
- ± 2 l of vegetable oil
- 3 kg of chicken wings
- 250 g patent flower
- Serial Grillaz Chicken Dust
- Serial Grillaz Cajun Garlic All Purpose
- spring onion, in thin rings (optional)
- Frank's Red Hot Sauce
- Grate Goods Alabama White Sauce
Step 1: Place the Dutch oven on the Joy Stove and fill the pan to just under half with the vegetable oil. Do not add too much oil, oil and fire are a dangerous combination. Heat the oil to 180°C. You can measure the temperature with the core thermometer or check if it has enough by adding an old piece of bread. If the oil starts to bubble immediately, it is hot enough.
Step 2: Meanwhile wash the chicken wings and pat them dry with kitchen paper. Sift the patent flour over a deep plate.
Step 3: Generously sprinkle chicken wings on both sides with the Serial Grillaz Chicken Dust and then with the Serial Grillaz Cajun Garlic. Get them through the patent flower and beat off the excess flower.
Step 4: Add the chicken wings to the hot oil one by one with a skimmer or a barbecue tongs and fry them until golden brown. Bake them in portions so that the temperature of the oil does not drop too much and the chicken wings have sufficient space. Depending on the size of the wings you have to fry them for about 10-15 minutes. You can optionally measure the core temperature. You do this by removing a fried chicken wing from the pan and measuring the core temperature. Bake them a little too long rather than too short, they just make it crispier.
Step 5: Remove the fried chicken wings from the oil and let them drain on kitchen paper. Add the next portion to the hot oil.
Step 6: Sprinkle fried chicken wings with the spring onion and serve with the Red Hot Sauce and Alabama White Sauce.