Man do I love chicken wings. (Flats only for me, though.) Buffalo, BBQ, Lemon Pepper, even bare naked wings. I love them all. I had never made chicken wings from scratch before creating this recipe, but how hard could it be? Cook up some chicken wings, toss them in a sauce, throw them on a plate, right? Pretty much.
Except, it turns out that they come with the wing and drumette parts connected together and you have to touch the chicken with your hands and cut them apart, and also remove the very tips of the wings. Luckily, my dad was around to do that part for me. You could also try asking your butcher to do that for you. For this recipe you’ll want around 4 pounds of chicken wings and drumettes.
I went with frying as my cooking method because I like wings that are really crispy. You could save yourself some time and fat by baking them, or even grilling them. But for this recipe, frying really makes it.
You don’t need a ton of oil, this was about half of a fingertip, maybe 1/2″ or less deep. I didn’t really measure, since pan sizes may vary. It should be enough to cover the wings just slightly over halfway.
It’s important to get the oil hot enough, not only so the wings get crispy, but also so that they get fully cooked. Aim for between 375 and 400 degrees.
Very carefully place your wings into the hot oil using a long pair of tongs. Fill the pan, but don’t overcrowd it.
Cook the wings for about 6 minutes per side, until they are golden brown and crispy. I checked the temperature of the first batch to make sure that was enough time to cook them thoroughly. (I’m a little weird about chicken if you haven’t noticed.)
Remove the cooked wings from the oil and place on paper towels to drain. Don’t those look amazing? Repeat with the rest of the wings until they’re all cooked.
While they’re draining and cooling off, you can throw together the “sauce.” I used a mix of fresh herbs, minced garlic, and salt and pepper.
I added the herb mixture to a big bowl, poured in some olive oil, and tossed the chicken wings in it. Then I just dumped them onto a plate and sprinkled some parmesan cheese on top.