Recipe : Sunny Anderson (Foodnetwork)
Ingredients:
For the Wings:
12 whole chicken wings
2 cups flour (I used potato starch flour)
Kosher salt
Freshly ground black pepper
For the Seasoning Mix (BBQ Chips):1/4 cup sweet paprika
2 tablespoons onion powder
2 tablespoons garlic powder
Kosher salt
1/4 cup sugar (I used brown sugar)
2 quarts vegetable or peanut oi, for frying
Method:
Line a sheet tray with a wire rack. Using kitchen shears or a sharp knife, separate the chicken wings into drummettes and wings, discarding the wing tip joint.
In a large paper bag add the flour, 2 tablespoons of salt and about 5 grinds of blackpepers.
In batches, toss the chicken wings in the bag until fully coated with flour.
Place the coated wings on the wire rack at room temperature until the flour appears to be invisible or soaked into the skin, about 30 minutes.
Meanwhile, make the coating:
In a small saute pan over medium low heat, add the paprika, onion powder and garlic powder. Toast the spices while tossing constantly to avoid burning until they are fragrant, about 5 minutes.
Remove the spices from the heat and allow to cool completely.
Once cooled add 1/2 teaspoon of salt and the sugar.
Place in a bowl or paper bag for tossing.
In a large pot, heat oil until a deep fry thermometer reaches 375F. Working in batches, add the chicken and fry until cooked through and crispy, 10 to 13 minutes each batch.
Remove from oil and immediately add the fried wings to the bowl or paper bag filled with the coating and toss.
Serve immediately.
