- 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)
Products Used in this Recipe
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.