Deep-Fried Pork Panko Wings
A nice change from the usual panko!
Servings 6
Calories 512kcal
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
Note: You may want to double the breading ingredients if you prefer to have your wings more heavily coated.
Nutrition
Calories: 512kcal | Carbohydrates: 2g | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 167mg | Potassium: 404mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 919IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg