It’s not so much that I was seeking out a low-carb alternative to my deep-fried wing recipes. I don’t usually coat my wings so heavily that carbs are something I consider. But I was looking for something different. Pork panko, well, that’s different so that’s how I ended up here. Deep-fried pork panko wings are just like the ‘regular’ panko ones, just low-carb and I would actually say they are a bit better.
Different. In A Good Way.
As you might expect the flavor of the pork rinds makes these deep-fried pork panko wings a bit different than their bread flake-breaded cousins. I think the coating is also a bit moister, juicier. I’d serve these and watch people take that first bite, expecting the ‘usual’ bread or panko flavor and texture. Then spring the news on them! It’s pork rinds! Oh my!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Deep-Fried Pork Panko Wings
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- vegetable oil for frying
For the breading
- ¾ cup pork panko
- 1 tablespoon smoked paprika
- 1 tablespoon lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
- Heat 3-4" of oil to 350 F in a deep-fryer or Dutch oven.
- Rinse the chicken and pat somewhat dry. Place in a large bowl.
- Combine the breading ingredients in a small bowl. Make sure you get out any lumps.
- Sprinkle breading ingredients over the wings. Using your hands, roll the wings in the breading, coating well.
- Working in batches if needed, fry the wings until done, 8-10 minutes. Remove to a paper towel-lined plate or wire rack-lined pan to drain.
- Serve with any wing sauce on the side for dipping. I recommend against tossing the wings in sauce as the breading will tend to come off.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
