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Different. I should’ve expected different. I was using a store-bought fry mix after all. And for good reason too. I love them. Sure, they’re great on chicken thighs, chicken breasts, pork chops, seafood and whatever. But I love them for making wings, too. These southern-style fried chicken wings use a mix from Calhoun Bend Mills. It’s a great mix, too. It sticks great. It’s easy to use. And it’s way, way tasty good. Oh, and crunchy too!
Sweet Wings
Calhoun Bend Mills Miss Haddie’s chicken fry mix is on the sweet side. You’ll get notes of brown sugar (and I swear maple) as soon as you open the package. And boy do you ever get it while the wings are frying. I instantly started thinking pancakes… and then I thought wait! Wings and waffles! Shoot, I should make that next!
I wouldn’t toss these southern-style fried chicken wings with sauce. Instead, if you want it, serve some sauce on the side for dipping. I just filled a little cup with Buffalo wing sauce. That heat (yeah, I used hot) helps offset the sweetness of the wings. It’s totally optional, but kinda nice to have something to offset the sweet.
Also try some Zatarain’s New Orleans Style Hot and Spicy chicken wings.
Southern-Style Fried Chicken Wings
Equipment
Ingredients
For the Wings
- 2 cups Calhoun Bend Mills Miss Haddie's Chicken Fry Mix
- 10 chicken wings flats and drumettes separated, tips saved to make stock
- vegetable oil for frying
Instructions
For the Wings
- Rinse the wings. Drain well but do not dry the wings.
- Add the wings to the fry mix and turn to coat well. I like to press the wings into the mix several times to make sure I don't get any 'bald spots'.
- Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
- Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
- Serve.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
