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Deep-Fried Pork Panko Wings
A nice change from the usual panko!
Course
Appetizer
Cuisine
American
Keyword
deep-fried, wings
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Servings
6
Calories
512
kcal
Ingredients
For the wings
3-4
pounds
chicken wings
flats and drumettes separated, tips saved to
make stock
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
Note: You may want to double the breading ingredients if you prefer to have your wings more heavily coated.
Nutrition
Calories:
512
kcal
|
Carbohydrates:
2
g
|
Protein:
42
g
|
Fat:
36
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
0.4
g
|
Cholesterol:
175
mg
|
Sodium:
167
mg
|
Potassium:
404
mg
|
Fiber:
1
g
|
Sugar:
0.2
g
|
Vitamin A:
919
IU
|
Vitamin C:
2
mg
|
Calcium:
40
mg
|
Iron:
3
mg