Breaded Chicken Wings

Forget those Breaded Chicken Wings in the frozen section of your local grocery store! This homemade version has better flavour, more crunch, and most certainly way more bang for your buck. These are great just the way they are, or toss them in your favourite wing sauce!

BREADED CHICKEN WINGS

Lord Byron’s Kitchen is no stranger to a great chicken wing recipe. In fact, I have already published about a dozen wing recipes! Of course, I do have my favourites. Honey Garlic Wings are my all-time favourite wing flavour, but I would never be able to resist these Cajun Butter Chicken Wings.

I set out to make Breaded Chicken Wings because I started to feel a little nostalgic for the boxed, frozen chicken from my childhood. I can’t remember my mom ever making fried chicken or any type of battered or breaded wings. Fried chicken came from either KFC or in a box from the grocery freezer.

The brand name was Flamingo. She would buy it quite often. According to the link, it’s still available, however, the packaging has changed. And, I can’t seem to find a package with mixed cuts, such as legs, wings, ribs, thighs, etc. Nothing good ever lasts long!

I can’t remember the taste. So, obviously, I didn’t even try to re-create it in this recipe. But, my Breaded Chicken Wings certainly did help to satisfy my craving. And now, it’s completely replaced the need to buy frozen boxed wings at the grocery store!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Chicken – This recipe is for 4 pounds of chicken wings. If you have whole wings, cut them so that the drumette and wingette are separate. I discarded the wing tip.
• Oil – This chicken is deep-fried. Use an oil that has little or no flavour. When deep frying, I like to use vegetable or canola oil.
• Milk – There are three cups of milk in this recipe. Milk is a great liquid for marinating or soaking chicken. It breaks down the enzymes in the meat to make a more tender and flavourful chicken.
• Eggs – I always use large eggs in everything I bake or cook.
• Flour – All-purpose flour is good here.
• Pantry Spices – These are quite simple and need no explanation – onion powder, garlic powder, paprika, salt, and ground black pepper.

HOW TO PREPARE BREADED CHICKEN WINGS

Wash your chicken pieces and pat them dry with paper towels. Place the chicken in a large bowl and set aside. In a separate bowl, whisk together the milk and eggs. Pour over the chicken. Move the chicken about so that it’s well-coated and fully submerged. Set aside for 20-30 minutes.

Next, add the oil to a deep Dutch oven. Pre-heat the oil to 350 degrees F. While the oil is heating, add the flour, onion powder, garlic powder, paprika, salt, and pepper to a large bowl. Whisk to combine. Set up a workstation. You will need two large baking sheets with a cooling rack sitting on each one.

Working with one piece of chicken at a time, remove it from the milk and egg mixture. Gently shake off the excess liquid. Coat the chicken well in the flour mixture and set it on one of the prepared baking sheets/cooling racks. Do this for all of the chicken, working with one piece at a time. Once all of the chicken has been coated, again, working with one piece at a time, dip it once more into the milk and egg mixture until fully submerged. Remove and gently shake off the excess liquid. Coat once again in the flour mixture and place it back onto the cooling rack.

YOU’RE ALL SET – LET’S FRY THE CHICKEN!

Now that all of the chicken has been dipped and coated twice, it’s time to fry. First, preheat your oven to 200 degrees F. Fry the chicken in batches – about 4 or 5 pieces at a time. It will take about 7 minutes for the chicken to be fully cooked through. Once fully cooked and browned, remove from the oil and place on a clean baking sheet/cooling rack. Set it in the oven. Do not cover! Continue with frying the next batch until all of the chicken is done. Place the chicken on a serving plate and enjoy.

HOW TO SERVE BREADED CHICKEN WINGS

If you’re much like me, you serve your chicken wings with a few napkins and call it day! I will make a batch of chicken wings, pile them onto a plate, and grab a handful of napkins. Then, I make my way to the couch, fire up something on Netflix and dig in. That’s just how I roll!

Making Breaded Chicken Wings a complete meal is easy enough. Everyone seems to like carrots and celery sticks with wings. That’s certainly one option, but that hardly makes a meal. I would serve that as an appetizer or as a dish on a buffet table.

Here are some great sides to pair with your wings:

• French fries of Paprika and Parmesan Potato Wedges
• Mom’s Classic Macaroni Salad or baked mac and cheese
• A side of mixed greens or Buttermilk Dill Ranch Pasta Salad
• Crispy Onion Rings
• Creamy Coleslaw
• Potato Salads

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!