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.
Do they taste a bit ‘porky’? Yeah. A tad. As much as good pork rinds do. Not like less-than-good pork rinds do, though. Those are super porky. Too porky for me, really. These are lightly porky. A kiss of porkiness? That might be the best way to describe them. If you love plain pork rinds, you’re going to love the heck out of these wings. They’re right in your wheelhouse as they say.
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!
I did add a little seasoning to the coating. The pork panko can take that. And needs it really. I didn’t do anything overwhelming. I did not bury the pork panko flavor. I didn’t add any heat, but you could. A little cayenne would work. Or in keeping with the smoky flavor I added using smoked paprika, add chipotle powder instead. It adds both heat and smoke at the same time. But not too much of either.
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Also try my deep-fried dill pickle wings!
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.
- MIld Sauces
- Made for wings and more