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. Not tossed in sauce, though. I’m not a fan of tossing deep-fried battered wings in sauce for two reasons. One, all that tossing knocks off that crunchy delicious coating! And two, the wet sauce makes the coating soggy! So I usually dip my wings instead.
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!
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.
