- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Passive Time: 0 Minutes
INGREDIENTS (for 1 serving):
6 Chicken wings
2 Tbsp CHAR CRUST® All American Barbecue
ESSENTIAL KITCHEN TOOLS:
Deep Fryer or Stockpot
High-quality, instant-read Thermometer (such as ThermoPen or ThermoPop)
Pat chicken wings as dry as possible. If prepping the night before (which is highly recommend), pat wings dry, place them on a plate and cover with a paper towel, and place into refrigerator to dry overnight.
Fill fryer with oil per manufacturer's instructions or, if using a stockpot, fill no more than half full with oil.
Heat oil until it reaches a temperature of 360℉ on your thermometer.
Spray wings with a light coating of oil, or brush wings with a very small amount of oil. Wings should not be dripping with oil.
Dredge the wings with Char Crust® in a bowl, tossing them until completely coated with a thin layer of Char Crust®.
If using a frying basket, place 6 wings in the basket, and lower the basket gently into the hot oil. If not using a basket, use long-handled tongs and gently place 6 wings into the hot oil.
Continue to cook wings for approximately 18 minutes. During frying process, check oil temp periodically to make sure it stays very close to 360℉, and use a chopstick or other long-handled heat-resistant tool to stir oil and nudge wings periodically until they are nicely browned all over and reach an internal temperature of 165℉.
Carefully raise basket, or use tongs, to remove wings from oil. Place wings onto a plate lined with paper towels.
If making more than one serving, repeat cooking steps with remaining wings, no more than 6 wings at a time.
Serving suggestion: Sprinkle with chopped green onions, and serve with carrot sticks and celery sticks, and ramekins of blue cheese dressing, honey, and/or hot sauce.