Makes 18 chicken wing pieces. Serves 2 to 3 people.
YouTube instructional video is at the bottom.
What you’ll need
2 to 4 pounds chicken wingette and drumette pieces
All-purpose flour
Canola oil
3 Large eggs
2 six ounce can’s Tomato paste (No salt added)
Vinegar
Liquid smoke or Worcestershire sauce
Molasses
Honey
Sugar
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Onion powder
Garlic powder
Cayenne pepper
Tools you’ll need
Cooling rack with 11 x17 inch baking pan
13 x 9 inch baking pan (If you don’t have a cooling rack)
Whisk
Tongs
Cleaning and Marinating chicken wing sections
Step 1- Add chicken wing pieces into a strainer and rinse with cold water. Pat chicken wings dry with napkins.
Step 2- Add Chicken wings into medium sized bowl. Add 1/4 teaspoon salt, 2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Poultry magic, 2 teaspoons onion power and 2 teaspoons garlic powder. Coat seasonings on to chicken with your hands. Place into fridge for 1 hour or overnight.
Seasoned Egg mixture
Step 3- Add 3 large eggs, 1/8 teaspoon salt, 1/8 teaspoon Tony chachere’s creole seasoning, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder. Stir with whisk until combined and set aside.
Seasoned All purpose flour batter
Step 4- In a large bowl add 3 cups all purpose flour, 2 teaspoons salt, 2 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons Chef Paul’s poultry magic, 2 teaspoons onion powder, 2 teaspoons garlic powder and 1/2 teaspoon cayenne pepper. Stir until combined. Set aside.
Homemade Barbecue sauce
Step 5- Add 10 ounces (1 1/4 cups) Tomato paste (No salt added), 1/4 cup vinegar, 1/3 cup liquid smoke, 1/3 cup molasses, 1/4 cup honey, 1/3 cup sugar, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper. Stir with whisk until combined and set aside.
Frying the chicken
Preheat fire to medium high heat
Notes- Make sure you have your cooling rack ready to place fried chicken on once done. If you don’t have a cooling rack then you will need a serving dish lined with napkins. Also you can use a metal 13 by 9 inch baking pan in place of the cooling rack.
Step 6- Add 48 fl ounces canola oil into medium sized pot. Let get hot for 12 minutes. If you have a deep fryer preheat it to 350 degrees. Also depending on the size of the deep fryer you will need more canola oil so make sure you are paying attention to that.
Step 7- Add 4 chicken wing sections into seasoned egg mixture. Coat the chicken with the egg mixture. When you remove the chicken pieces make sure you shake the pieces slightly as you want a light coating of the egg mixture on the chicken.
Step 8- Transfer chicken into All purpose flour batter. Cover bowl and shake to coat the chicken with the seasoned all purpose flour batter. When removing the chicken shake slightly as you want a light coating on the chicken.
Step 9- Add chicken into hot oil. Let fry to 10 to 12 minutes. Within 6 minutes the chicken will float at the surface, that lets you know the chicken is almost done. You can fry 4 to 6 pieces at a time.
Step 10-Remove chicken wing pieces from hot oil and transfer onto cooling rack or serving dish lined with napkins. If you don’t want to use the serving dish just place the chicken into a 13 by 9 inch baking pan and let cool for 5 minutes.
Step 11- Add 2 to 4 pieces of chicken into barbecue sauce. Coat fried chicken with barbecue sauce using a spoon. Use tongs to remove chicken wing pieces from barbecue sauce. Shake the chicken pieces slightly to remove some of the barbecue sauce. Place chicken pieces back on to cooling rack or 13 x 9 inch baking pan.
Set oven broiler to high
Step 12-Add pan with chicken wings in it into broiler. Let it set for 3 to 4 minutes. Make sure you are paying attention to what you are doing. Remove chicken wings from broiler. Let cool for 5 minutes before serving.
YouTube instructional video.
