Who Doesn’t Love Chicken Wings?

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January 8, 2018
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Who doesn’t love chicken wings? I’m waving my hands in the air because I love chicken wings. We know a lot of fried foods are not good for us, but we eat it anyhow. But don’t fret, there is a way to have fried chicken without adding oil or using very little oil. The new wave of air fryers is providing people a healthy way to eat sinful foods. Now we can have our cake and eat it too. Then there is oven frying which is actually the first oil-free frying technique.

Still, the best wings are deep fried or shack fried as my hubby refers to them and prefers them. We’d stop at our favorite barbecue joint after work and get wings smothered in a sweet and tangy sauce filling our bellies until we couldn’t move.

After realizing how much money we were spending on our weekend treat, I decided I can do this at home. So this post will show how I prepare deep fried wings in peanut oil and oven fried wings using no oil. First up are the oven fried wings.

I prepared oven-fried wings in a copper pan. I did spray the rack lightly with cooking spray so the wings would not stick since I used flour to dust them with. I wanted the extra crunch.

I don’t measure anything so season at your discretion:

Salt, pepper, garlic powder, onion powder, cayenne pepper, ginger. The ginger helps mellow the spiciness but add that extra kick of flavor. I add a half cup of flour to a zip bag. Season the flour with the same spices to make sure no flavor is lost in the cooking process. Place six wings at a time in the flour and give a good shake. Place on the rack and place in a 400-degree oven for fifteen minutes. I use a timer to ensure I won’t burn them to death.

I know that sounds like a lot of flour. I don’t make just the standard serving of wings. When I cook, I make enough to feed an army. For me, when everything is done, I have very little to throw away. If you prefer not to have the wing tips, feel free to cut them off. The wings will get a little char on the tips.

Next up is deep fried wings in peanut oil. These are probably my favorite. I don’t make them often because they are deep fried and I use peanut oil, which is so darn expensive. You don’t have to use peanut oil, but any oil used in large quantities will come with a price. To prepare these wings, I use the same spice base going a little heavier since we are deep frying.

If you don’t have a deep fryer, use a heavy cast iron pot or stainless steel pot. I would not recommend using a non-stick pan for deep frying anything. Oil should be at 375 degrees. To test if the oil is hot enough if you don’t have a thermometer, sprinkle a little flour in the oil; if it bubbles, you have arrived. When the oil is nice and hot, drop about five wings. I use a cast iron pot, so six wings cook perfectly. I use a timer and set it ten to fifteen minutes depending on the size of the wings. When the wings are done, place them on a rack to drain. Serve with hot sauce or any favorite dipping sauce.


The last way to prepare my favorite wings is to marinate them in buttermilk and hot sauce. We are going to deep fry these too. I know; two sinful preparations. Oh well, sometimes you have to go there. This technique will render crunchy wings with a moist center. Using clean oil will ensure crispy skin. If you reuse oil from previous frys, make sure to strain very well. Impurities from over-used oil will impact the outcome. To start, I pour buttermilk and hot sauce in a container with a lid. It will make shaking easier.

Use the same base seasoning and add the following: Hot red pepper flakes, Red and Black spice, allspice, parsley and sliced garlic cloves. I put a lid on it and give the chicken a good shake letting it marinate for 30 minutes. You can marinate longer if you aren’t hungry. Using a zip bag, add flour that is seasoned, put in wings and shake until well coated. Let rest on a rack for few minutes before frying.

Dropping six wings at a time, set the timer for 20-25 minutes depending on the size of the wings. I tend to use large meaty wings. Watch the pot to make sure the batter is not burning.






Here are the finished products of chicken wings I prepare three different ways. I hope you enjoy them as much as my family does.

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