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When I was knee-high to a grasshopper, like about 5th grade, I absolutely loved the peg legs at Long John Silver’s. They were battered, fried chicken legs. They’re now called ‘planks’ and are made with boneless chicken. Well, phooey! They took away my fun. Well, that’s ok, I love wings now more than legs anyway. But I still love battered and fried chicken, so … yep, I made beer-battered wings! Kinda like the peg legs of my childhood, but with yummy, juicy wings instead!
Since I’ve already upset the traditional wing gods by making beer-battered wings, there’s no reason in stopping there. There’s only one thing you can serve with these delicious, packed-with-flavor wings and that’s malt vinegar. Your brain is gonna think fish-and-chips but your mouth is gonna scream ‘yummy wings!’. Pour it on top or serve it on the side for dipping. Yummy malt vinegar makes these wings even better.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just me, I’ll fire up my Fry Daddy fryer. It’s the perfect size. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money. And that means I can buy more wings.
Beer-Battered Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 large egg
- ¾ cup lager beer
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic salt
- vegetable oil for frying
- malt vinegar for serving
Instructions
- In a large bowl, whisk the egg. Continue whisking while slowly adding the beer.
- In another bowl, combine the flour, baking soda, salt, black pepper, cayenne pepper and garlic salt.
- Drizzle the flour mixture into the egg bowl while stirring constantly. Set aside for 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the wings and boil for 5 minutes.
- Drain the wings and transfer to a wire rack-lined baking sheet. Pat dry and set aside until ready to cook.
- Bring a few inches of oil to 350 F in a deep fryer or Dutch oven.
- Working in batches if needed, add wings to the batter and coat well. Transfer to the oil and fry for about 5 minutes or until golden brown.
- Remove to a paper towel-lined plate or wire rack-lined baking dish to drain while cooking the remaining wings.
- Serve with malt vinegar and enjoy!
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
