How to Make Appetizing BYG's Fried Chicken Wings

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BYG's Fried Chicken Wings. Great recipe for BYG's Fried Chicken Wings. This is the closest I've come to my Great Granny's recipe. She had the BEST fried chicken in the south.

BYG's Fried Chicken Wings A little extra work but well worth the effort they turned out great! I doubled the recipe and nearly halved the salt. The chicken wings came out looking beautiful and their texture was pretty good although I. You can cook BYG's Fried Chicken Wings using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of BYG's Fried Chicken Wings

  1. It's 1 cup of all purpose Flour.
  2. You need of Kosher Salt for brining & flavor.
  3. It's 1/4 tsp of Baking Powder.
  4. Prepare 1/4 tsp of Ground Mustard.
  5. You need 2 tsp of Cayenne Pepper.
  6. It's 1 tsp of Paprika.
  7. You need 1 tsp of Black Pepper.
  8. Prepare 1 tsp of Garlic Powder.
  9. It's 1 tsp of Onion Powder.
  10. It's 1-2 tsp of Parsley Flakes.
  11. You need 2 tsp of Lowry's Seasoned Salt.
  12. Prepare 1 tsp of Chili powder, optional.
  13. Prepare 2 of Eggs.
  14. You need of Canola oil.
  15. Prepare 2 cups of Milk.

Fried chicken wings are so easy to make and always turn out great. Be sure to let them refrigerate for at least an hour. It well help the flavor and ensure they are extra crispy. Perfectly crisp and golden fried chicken wings are surprisingly easy to make.

BYG's Fried Chicken Wings step by step

  1. Rinse each wing under cool water, tucking the wing tips behind.
  2. In a large bowl, dissolve 1/2 cup Kosher salt in cold water, add chicken wings. Allow wings to brine for at least an hour.
  3. Mix all dry ingredients, adding salts to taste. For a spicier wing, add chili powder or more Cayenne. Mix well.
  4. Rinse chicken wings under cool running water making sure to remove all traces of salt. Pat dry.
  5. In a deep frying pan, deep fryer, or dutch oven; add enough canola oil to fry all pieces of chicken. Medium high heat.
  6. While oil heats, mix eggs and milk.
  7. Place wing in egg mixture, then coat well in flour mixture..
  8. Fry 3-4 wings at a time, depending on size. Do not over crowd the chicken.
  9. Turn after 6-7 minutes. Drain grease.
  10. Enjoy.

After the wings are marinated in the buttermilk, they go through a dipping process where they're coated with seasoned flour, then egg, then another layer of seasoned flour. Prepare the wings, if needed, by separating the drummette and the flat by cutting in between their joints. Remove the wing tip, if present. Pat chicken dry with paper towels. Pat the chicken wings dry and sprinkle generously with salt.