Rice Crispy Wings recipe
All Recipes Appetizers and Snacks Meat and Poultry Chicken
Ingredients
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1 pound chicken wing sections (flats and drums)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ cup stone-ground rice flour
2 cups vegetable oil for frying, or as needed
Nutrition Info
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522.5 calories
carbohydrate: 33.5 g
cholesterol: 45.8 mg
fat: 35.1 g
fiber: 1.2 g
protein: 17.2 g
saturatedFat: 6.4 g
servingSize: -
sodium: 1003.8 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -
Directions Rice Crispy Wings
Directions
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Place split chicken wings into a mixing bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to evenly coat pieces. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Place rice flour in a shallow dish. Dredge chicken wing pieces in small batches in the flour and transfer to a plate. Arrange pieces so there is some space between them, allow wings to sit out for 15 minutes before frying.
Line a baking sheet with paper towels, place a draining rack on the towels.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Transfer wings to oil, fry until inside is crispy and golden brown and chicken is cooked through, 10 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove wings from oil with a slotted spoon and drain on a rack placed over paper towels.