Hot Wing Recipe
1 Decide whether or not you want the skin. Long considered an enemy of good health, chicken skin just got a retrial and experts agree that, now and again, chicken skin is a-okay to enjoy.- If you keep the chicken skin, it will give your wings a crispy, buttery outside.
- Removing the skin will allow the meat to soak up more of your marinade.
2
- Flavor your chicken. You can soak it in a marinade, coat it with a batter or create a crust.
- 3 Make a marinade. Teriyaki, ginger-garlic, tandoori and honey-orange are great marinade choices.Soak your chicken for two hours at least, so that the meat absorbs the flavors.
- 4
- Batter your chicken.
- Options for batter recipes include milk and flour batter, egg batter, and buttermilk batter.
- Roll the chicken in the batter.
- Some recipes suggest soaking the chicken in the batter for two hours. This is a good suggestion for flavorful buttermilk batters.
5
- You can create a crust with flour, bread crumbs or crushed crackers.
- Roll the chicken in your crust mix.
- For an extra crispy crust, coat the chicken with milk or beaten eggs before you roll it in your crust mix
6 Frying your chicken wings
