You know what? There is truly nothing that beats the satisfaction of biting into hot, crispy Fried Chicken. It is one of those comfort foods that just makes everything better, whether you are watching the big game or just looking for a fun dinner idea. While many people are intimidated by the idea of frying at home, I am here to tell you that it is actually incredibly simple. You do not need a culinary degree or fancy equipment to pull this off.
Today, we are diving into a recipe that takes standard Fried Chicken Wings to a whole new level. The secret lies in the frying medium. We are not just using oil here. We are using a combination of vegetable oil and butter. Yes, butter. This technique adds a richness that you just cannot get from oil alone, and when tossed in a spicy, savory sauce, the result is absolutely addictive. If you want to master Chicken Cooking without the fuss, this is the recipe for you.
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Why You’ll Love This Recipe
Let me explain why this recipe is going to become a regular in your rotation. First off, it is all about that flavor profile. By frying the chicken in a mix of butter and oil, you infuse the meat with a savory depth that plain vegetable oil simply lacks. It creates a golden, crispy skin that holds up beautifully against the sauce. Speaking of sauce, this blend of thick hot sauce, seasoned salt, and crushed peppers packs a punch that heat lovers will adore.
Another reason to love this is the speed. We are talking about Fried Chicken that is ready in roughly 30 minutes of cooking time. It fits perfectly into a busy schedule when you want something tasty but do not have hours to marinate or slow roast. It is the definition of fast, comforting food that feels special but requires minimal effort.
This recipe is also incredibly budget friendly. Wings are generally an affordable cut of meat, and you likely have most of the spices and sauces in your pantry already. You skip the delivery fees and the wait times, getting fresh, hot Deep Fried Chicken right from your own stove. Plus, you control the quality of the ingredients, which is always a win.
Finally, this dish is the ultimate crowd pleaser. Whether you are hosting friends or just feeding the family, a platter of these wings disappears fast. They are messy in the best way possible, encouraging everyone to dig in and enjoy the moment. It is casual, fun dining at its finest.
Ingredients
To get started with this amazing Fried Chicken, you will need to gather a few simple items. The beauty here is in the simplicity of the list.
- 16 chicken wing pieces, patted dry
- Vegetable oil (enough for 1/2 inch depth)
- Butter (enough to raise depth to 1 inch)
- 2 ounces regular, thick hot sauce (like Frank’s)
- 1/4 teaspoon seasoned salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon hot paprika
- A few dashes of a very hot, thin hot sauce (like Magma)
- Optional: 1/2 teaspoon cayenne pepper
Step-By-Step Instructions
Step 1: Prepare the Frying Station
Start by grabbing a pan with high sides. This is crucial for safety and to contain splatter. Pour about 1/2 inch of vegetable oil into the pan. Next, add enough butter to the pan to bring the total depth of the fat up to 1 inch. This ratio ensures you get the high heat tolerance of the oil mixed with the flavor of the butter. Turn your heat to medium to high. You want to watch this closely. Wait until the fat begins to smoke slightly. That is your signal that it is hot enough for Fried Chicken.
Step 2: The First Fry
Once your fat is smoking hot, carefully add the 16 chicken wing pieces. Be sure to spread them out in a single layer. You do not want them stacked on top of each other, or they will steam instead of fry. The fat should just cover the wings. Immediately turn the heat down to medium. We want a steady cook here, not a burn. Let them cook undisturbed for about 15 minutes. This allows the skin to render and start getting crispy.
Step 3: Flip and Continue Cooking
After the first 15 minutes are up, it is time to flip. Use tongs to gently turn each wing over. They should be looking golden. Continue to cook them on medium heat for another 14 minutes. This ensures the meat is cooked through to the bone and tender. The smell of the butter and chicken frying together is honestly incredible at this stage. This slow fry is a great technique in Chicken Cooking to ensure juicy meat.
Step 4: The Final Crisp
Now for the magic trick to get that perfect crunch. Turn the heat back up to medium to high for just 1 more minute. This blast of heat forces out remaining moisture from the skin and solidifies that crunch we all love in Deep Fried Chicken. Watch them closely so they do not burn. After that minute, remove the wings from the pan and drain them. You can use a wire rack or paper towels to let the excess fat drip off.
Step 5: Sauce and Serve
While the chicken is draining, grab a large bowl. Mix together the thick hot sauce, seasoned salt, crushed red pepper, hot paprika, the very hot thin sauce, and the cayenne pepper if you are using it. Stir it well to combine all those spices. Add the hot wings to the bowl and toss them vigorously until every piece is coated in that vibrant red sauce. Let them stand in the bowl for about 5 minutes. This rest period lets the meat absorb the liquid and flavor. Serve immediately.
How To Store Leftovers
If you somehow manage to have leftovers, you are in luck because these store reasonably well. Place any remaining wings in an airtight container and keep them in the refrigerator. They will stay good for up to three days. Cold Fried Chicken is a guilty pleasure for many, but reheating them is easy too.
To reheat, avoid the microwave if you want to keep the texture. The microwave tends to make the skin rubbery. Instead, place the wings on a baking sheet and pop them into an oven preheated to 350 degrees. Heat them for about 10 to 15 minutes until they are warmed through and the skin crisps back up. You can also use an air fryer for 3 to 4 minutes for even better results.
Tips
The most important tip for this recipe happens before you even turn on the stove. You must pat the chicken wings dry with paper towels. Moisture is the enemy of crispy Fried Chicken. If the wings are wet, the water will lower the temperature of the oil and create steam, preventing that golden crust from forming. Take the extra minute to dry them thoroughly.
When choosing your hot sauce, go with what you like, but stick to the textures listed. The “thick” sauce acts as the base that clings to the meat, while the “thin” hot sauce provides the sharp, piercing heat. If you are sensitive to spice, you can dial back the crushed red pepper or skip the cayenne, but do not skip the seasoned salt as it provides essential savory notes.
Be careful with the butter and oil mixture. Butter has a lower smoke point than vegetable oil, which is why we mix them. However, it can still burn if the heat is too high for too long. Keep an eye on the pan. If the smoke becomes heavy or smells acrid, lower the heat immediately. This balance is key to mastering this style of Chicken Cooking.
Do not overcrowd the pan. The recipe calls for 16 wings, which usually fits in a large, high sided skillet. If your pan is smaller, cook in batches. Crowding the pan drops the oil temperature too drastically, leading to greasy, soggy wings rather than crispy Deep Fried Chicken. It is better to take a little more time than to ruin the texture.
Conclusion
There you have it. A straightforward, no nonsense guide to making incredible Fried Chicken wings right in your own kitchen. This recipe proves that you do not need a deep fryer or complicated batters to achieve restaurant quality results. The combination of butter and oil creates a unique flavor that pairs perfectly with the spicy kick of the sauce.
Next time you are wondering what to make for dinner or a party, give these wings a try. They are fast, affordable, and honestly delicious. Once you master this method, you might never go back to ordering takeout wings again. Enjoy the process of Chicken Cooking and, most importantly, enjoy the eating!
FAQ
Can I Make This Without Gluten?
Yes, this recipe is naturally made without gluten. There is no flour breading involved. However, always double check the labels on your seasoned salt and hot sauces to ensure they are certified gluten free, as some brands may contain hidden additives.
Can I Use Boneless Chicken?
You can use boneless skinless chicken thighs cut into strips if you prefer. However, the cooking time will vary. Boneless meat cooks faster, so keep a close eye on it to prevent drying out. You also lose the skin, which provides much of the crispiness in this specific Fried Chicken recipe.
What If I Do Not Have A High Sided Pan?
If you do not have a pan with high sides, use a Dutch oven or a heavy stock pot. The depth is important to prevent hot oil from splashing over onto your burner, which can be a fire hazard. Safety is the priority when making Deep Fried Chicken.
Can I Adjust The Spice Level?
Absolutely. If you want mild wings, omit the cayenne, crushed red pepper, and the extra hot thin sauce. Just use the regular thick hot sauce and maybe mix in a little melted butter to dilute the heat further. Fried Chicken Wings are versatile, so make them to your taste.
Spicy Butter-Fried Chicken Wings
This no-fuss recipe for fried chicken wings uses a unique butter and oil frying method for incredible flavor and a super crispy skin. Tossed in a simple, spicy sauce, these wings are ready in about 30 minutes and are the perfect crowd-pleasing comfort food.
Requirements
Ingredients
Instructions
- Start by grabbing a pan with high sides. Pour about 1/2 inch of vegetable oil into the pan. Next, add enough butter to the pan to bring the total depth of the fat up to 1 inch. Turn your heat to medium to high. Wait until the fat begins to smoke slightly.
- Once your fat is smoking hot, carefully add the 16 chicken wing pieces in a single layer. Immediately turn the heat down to medium. Let them cook undisturbed for about 15 minutes.
- After 15 minutes, use tongs to gently turn each wing over. Continue to cook them on medium heat for another 14 minutes until cooked through.
- Turn the heat back up to medium-high for just 1 more minute to get a perfect crunch. Remove the wings from the pan and drain them on a wire rack or paper towels.
- While the chicken is draining, mix together the thick hot sauce, seasoned salt, crushed red pepper, hot paprika, the very hot thin sauce, and cayenne pepper (if using) in a large bowl.
- Add the hot wings to the bowl and toss them vigorously until every piece is coated. Let them stand in the bowl for about 5 minutes, then serve immediately.
Notes
You must pat the chicken wings dry with paper towels. Moisture is the enemy of crispy fried chicken.
Be careful with the butter and oil mixture. It can burn if the heat is too high for too long. If the smoke becomes heavy or smells acrid, lower the heat immediately.
Do not overcrowd the pan. If your pan is smaller, cook in batches to ensure the wings fry properly instead of steaming.
If you don’t have a pan with high sides, use a Dutch oven or a heavy stock pot to prevent dangerous oil splatters.
Nutrition
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