Easy. Flavorful. Crunchy. That’s why we’re here today. That’s why we’re making Andy’s Mild Chicken Breading wings. We’re not here because we want some huge list of ingredients and a complicated list of steps to make wings. We want simple but we want results. I keep this fry mix on hand for the times I just want great, uncomplicated, deep-fried wings.
Straight Up. Or With A Twist.
I like to eat my Andy’s Mild Chicken Breading wings ‘dry’…. and I like them ‘wet’. Dry wings, served without any sauce, let me enjoy that great seasoning. It’s really good stuff, and worthy of enjoying on its own. But there’s also nothing wrong with having them dipped in sauce (‘wet’), either.
And whatever you do, don’t go tossing these wings in sauce. You’ve spent all that time getting that wonderful crunchy coating on them. You treated them like they were gold. You watched them fry, waiting for that perfect moment to take them out of the hot oil. The right color, the right crunch. Why in the world would you want to beat them to death in a bowl, tossing them with a sauce? If you gotta sauce them, either do I as I already mentioned and dip them in the sauce on the side or brush the sauce on with a brush. Any no matter what, don’t hit them with a cold, refrigerated sauce. Make sure your sauce is at least at room temperature first. Or even better, warmed slightly on the stovetop!
For other ways to sauce your wings, check out my huge guide to saucing wings. Trust me, you’ll find a way that’s your favorite! But remember, there’s never anything wrong with serving your wings without sauce. Not with a tasty batter like this one!
Andy’s also makes a fantastic spicy breading that really kicks up your wings!
- Andy’s
- Andy’s Mild Chicken
Also try some Shore Lunch spicy Cajun style wings.
Andy’s Mild Chicken Breading Wings
Equipment
Ingredients
For the Wings
- 2 cups Andy's Mild Chicken Breading
- 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.
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