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Deep Fried Chicken Wings for One
Makes 10 to 12 pieces, depending on size of wings
¼
cup packed brown sugar
¼
cup kosher salt
1
cup boiling water
6
cups ice cubes
1
pound 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 jelly-roll pan. Once the first
batch of wings is cooked, transfer them to the wire rack on the
jelly-roll pan and keep warm in the preheated 200°F oven. Repeat
as necessary. Once all wings are cooked, toss in the pre-made
sauce.
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
½
cup Louisiana hot sauce
(such as Frank's Louisiana Red Hot!
1
tablespoon 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
½
cup soy sauce
2
tablespoons sherry
¹⁄ ³
cup hoisin sauce
¼
cup plum sauce
3
tablespoons 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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