Southern-style fried chicken marinated in beer and hot sauce. Dredged in flour seasoned with onion, garlic, cayenne and black pepper. Served with a creamy horseradish sauce.
Fried chicken wings are always a favorite. I generally stick to my normal go-to recipe with a beer and hot sauce marinade. That keeps the wings juicy and flavorful from the beer and a little spicy from the hot sauce. I keep this recipe mess-free by shaking everything up in a brown paper bag. For a relatively easy and fuss-free dinner. I’ll sometimes jazz it up with fun blends to toss the wings in or different sauce. Or just a nice homemade dip. Check out my tips and tricks below for the best-fried chicken wings. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CRISPY FRIED CHICKEN WINGS
marinade: the beer and hot sauce marinade work really quick if you want fried wings by dinner this is a great flavor-packed marinade that can doesn’t need to sit overnight. plus the alcohol in the beer helps it fry up nice and crispy.
brown paper bag: when adding a coating to my chicken, chicken tenders, or really anything fried. I put my flour mix in a paper bag that way all the chicken flour stays in the bag and not the surfaces and it’s super easy to clean up.
enough egg: good fried chicken is a light, golden and crispy batter that also isn’t eggy, soft, or heavy. sometimes a good crispy coating needs an extra egg. make sure you have enough egg mixed in with the chicken.
season your flour: season your flour. the chicken being seasoned isnt enough. when seasoning the flour use it’s easier just to repeat the similar ingredient that you marinated the chicken wings in.
dusting or sauce: whether it’s seasoning with salt, seasoning salt, a spice blend or just tossing in the sauce it’s best to do it immediately from the fryer that way it has something to stick to otherwise dry seasoning will bounce right off.
SIMILAR INGREDIENTS TO:
- CHICKEN AND WAFFLES W/ HOT-COFFEE MAPLE SYRUP
- GARLIC PARMESAN CHICKEN BITES
- LEMON PEPPER CHICKEN WINGS
ENJOY THIS RECIPE WITH: