Deep Fried Chicken Wings for One
Makes 10 to 12 pieces, depending on size of wings
¼cup packed brown sugar
¼cup kosher salt
1cup boiling water
6 cups ice cubes
1pound chicken wings (about 5 or 6) *
Place sugar, salt and boiling water in a large bowl; stir until sugar and salt are completely dissolved. Add ice cubes and allow the mixture to cool completely. Cut off wing tips (reserve for another use such as stock, or discard), and halve the chicken wings at the joint. Place in the cooled brine and add cold water to cover. Cover and refrigerate at least one hour or overnight. This is “brining” the meat, which produces a moist, juicy wing. If you are in a rush, this step can be omitted.
Fill the Cuisinart™ Deep Fryer to the maximum line with vegetable oil. Preheat to 375˚F. While the oil is heating, drain the chicken wings and dry them well (the oil will splatter if the wings are at all wet). Prepare your favorite sauce. Working in batches of about 5 to 6 wing halves at a time, fry in hot oil until deep golden brown and crispy and no signs of pink show when pierced at the bone, about 9 to 12 minutes (depending on size of wings). Lift basket and let oil drain out. With a pair of tongs, place wings on layered paper towels to drain. Repeat with remaining wings until all wings have been cooked. When all wings are cooked, add to the bowl of sauce and toss to coat completely. Transfer to a dish and pour any remaining sauce over wings or place in a small bowl for dipping.
*This recipe can easily be doubled. When ready to fry, preheat oven to 200°F. Place a wire cooling rack on a
SAUCE SUGGESTIONS FOR DEEP FRIED CHICKEN WINGS
Buffalo Sauce
Makes about 1 cup – enough for 3 pounds Deep Fried Wings
¹⁄³ | cup unsalted butter, melted |
½cup Louisiana hot sauce
(such as Frank’s Louisiana Red Hot!™)
1tablespoon cider vinegar
Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.
Asian Mahogany Sauce
Makes about 1¼ cup
½cup soy sauce
2tablespoons sherry
¹⁄³ | cup hoisin sauce |
¼cup plum sauce
3tablespoons rice vinegar
1 tablespoon honey
1 clove garlic, minced
½ tablespoon fresh ginger, minced
Place all ingredients in a saucepan over medium heat. Bring to a boil and then reduce to a simmer for about 5 minutes. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.
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