Friday, February 12, 2010

#42 :: Chicken Wings *Super Bowl*

We made a lot of chicken wings for the Super Bowl..... I mean....a LOT! I bought 2 four lb. bags of wings - which I think equals out to about 96 wings....and we ate them for 3 days afterwards! (No Monday meal to post, because we had leftover chicken wings!) We made the chicken wings plain, and served the sauces on the side so people could choose their own.

The first round of wings we tried Panko breadcrumbs for the breading. Unfortunately, the Panko bread crumbs don't hold up in the frying oil for 10 minutes. Jamie liked them, but they came out a little too dark for my liking. So, we used the regular flour/egg/flour method.

I saw a dredging tip on Guy's Big Bite (Food Network) that I shared with Jamie. To keep from getting goopy hands, use 1 hand for wet ingredients and the other for dry. Keeps the mess to a minimum! Jamie said it took a few tries to get the hang of it, but then it came natural and he quickly dredged our 100 wings!

  • (2) 4 lb. bags of frozen chicken wings {thawed}
  • Approx. 2 cups of flour
  • 6 eggs
  • Salt &Pepper to taste

Here's the dredging station! We tried the Panko bread crumbs first {as you can see in the photo}, but then switched to flour.


Preheat oil to 375. Defrost and pat dry the chicken wings. {A dry wing is a crispy wing!}

Set up your dredging station -- 1 bowl of flour (about 1 cup), 1 bowl of 3 beaten eggs, and nother bowl of flour (about 1 cup).

Dredge each wing, making sure the entire wing is covered -- first dip it in the flour, then dip in the egg, then in the flour again.

Fry at 375 for 10 minutes.

Makes a boat load of servings! {About 96 wings}

Recipe from: Many different places! {and Jamie says"common sense"} lol

Star Rating: 4.5 out of 5 stars

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