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Heat about 2 inches of vegetable oil in a large deep skillet or use a deep fat fryer. Mix the cornstarch with the salt in a shallow dish and coat the chicken with the mixture.
Transfer the chicken wings to the oven and cook under the broiler until the wings are crisp and well browned, 25 to 30 minutes, flipping halfway through so both sides achieve adequate browning.
Chef Michael Ruhlman likes to finish legs, thighs, and wings in a 250-degree oven to make sure "they're super tender and to further crisp them."
Lay the wings on a foil-lined baking sheet or tray and bake for 40-45 minutes, or until crispy and juices run clear when pierced with a fork. 5-10 minutes before the wings are done, pour the remaining marinade into a saucepan and bring to a boil. Lower the heat to low and cook until warmed throughout and wings are ready.
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Bobby Flay. Sweet and savory wings that are baked instead of fried. Get the recipe: Adobo-Seasoned Baked Chicken Wings Related: 30 Super Bowl Recipes Starring Buffalo Sauce That Aren't Wings