We don’t deep fry a lot, so when we do we tend to do a couple of different items. Make some pakora first and then use the remaining oil for these wings.
These wings are the bomb in either the gluten or gluten-free version. Double frying them ensures a crispy outside and juicy inside.
- 1 cup of all purpose flour or chickpea/garbanzo flour for gluten-free
- 2lb of wings, separated, tips removed
- 1 tsp kosher salt
- 1/2 tsp of black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- Oil for frying
- 1/2 cup of Frank's Red Hot
- 1/4 cup of butter
- 2 tbsp of Sriracha
- Half an hour of so before you are ready to fry add the flour, salt, pepper, paprika and garlic powder to a gallon Ziploc bag. Put your wings in the Ziploc bag and shake it to completely cover your wings with the flour mixture. Remove your wings from the bag, shaking off the excess flour and place them on a plate. Do not discard the Ziploc bag of flour, we will coat the wings again before frying.
- Add oil to a stock pot to a depth of 2 inches and heat your oil to 300 degrees Fahrenheit. When the oil is almost hot enough put your wings back into the flour mixture and shake them again to coat any wet spots with flour. Add 5 wings to your oil and fry for 3 minutes. Turn them every minute or so to ensure even browning. Cook the remaining wings in batches at 300F. Do not add too many wings at once as your oil temperature will tank if you add too many wings at once.
- Once you have fried all the wings, crank up the temperature of your oil to 380. When your oil is hot enough, fry the wings in batches of five for 5 minutes or so until they reach an internal temperature of 165 degrees F. If the wings are nice and browned, but are not fully cooked, pull them out of the oil and finish them off in the oven at 350, until they reach a safe internal temperature.
- As the wings are frying you can make the buffalo sauce. I keep it fairly simple. Put your butter in a cup and melt it in the microwave for 30 seconds or so until it is just melted. Add the 1/2 cup of Frank's and the Sriracha and mix. "Why the Sriracha?" you may ask, I say why not? Seriously though the Sriracha adds another depth of flavor and heat to the sauce. Toss your cooked wings with the sauce and enjoy. Better than the wings in any bar or restaurant.