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KFC Spicy wings

KFC-Style Spicy Wings

Appetizing, crispy, and zesty — dinner for the whole family! Spicy wings just like KFC's are now easy to make at home! They make a great hearty snack, or a full meal if you serve them with a side. The wings are breaded in ground unsweetened cornflakes, and the crust comes out incredibly tasty!

Blue-Eyed

Recipe author

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Composition / ingredients

Servings:

Chicken wings (that's 9-10 wings)

800

Eggs

Milk

100

Paprika

0.5

Garlic powder

0.5

Pepper

Salt (a big pinch)

Cornflakes (Must be unsweetened, with no additives. Or replace with crumbs from a dry, unsweetened loaf.)

Vegetable oil (Depending on your pot, the wings should be at least half submerged while frying.)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 14 g

Fats 58 % 23 g

Carbohydrates 8 % 3 g

275 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 50 min

Step 1:

How do you make spicy wings like KFC's? Gather your ingredients. Wash the wings and cut them apart at the joints into sections.
Step 2:

Put them in a pot and add just enough cold water to cover them. Salt it lightly and bring to a boil over low heat. Skim off the foam and boil the wings for no more than 5 minutes. Then take the pot off the stove and let them cool in the broth.
Step 3:

While the wings cool, make the breading. How do you make breading for frying wings? Grind the cornflakes any way that's convenient. If you can't find unsweetened ones, don't experiment with sweetened — a great substitute is dry bread, but not ready-made breadcrumbs.
Step 4:

Make the liaison. What's a liaison? It's a mixture of eggs and milk (or water) that you dip food into before breading. How do you make one? Whisk room-temperature eggs and add salt. Add 100 ml of warm — not hot — milk and whisk well again. Then add the spices and stir until the salt fully dissolves.
Step 5:

Put the cooled wings on a rack or in a colander; there's no need to dry them. Then dredge them in flour, dip them into the liaison, and immediately into the breading. It's easier to do this with tongs.
Step 6:

Lay the breaded wings on a plate in a single layer, not touching. Leave them for about 10 minutes; in that time the egg dries out and the breading sets well.
Step 7:

Heat a heavy pot, pour in the oil, and get it good and hot over high heat. Then turn the heat down to medium. Lower the wings in batches so they float freely in the oil. The wings fry very fast — 30–60 seconds per side. Lift the finished wings out with a slotted spoon and set them on a paper towel to soak up the excess oil.

When I found this recipe, I was puzzled why you'd pre-boil the wings when you're going to fry them anyway. But when I make something for the first time, I always try to follow the recipe exactly — and when I got to the frying, it all made sense, because the wings fry literally in seconds! If they'd been raw, all that would be left of that gorgeous breading is gorgeous cinders! Use a tall, heavy-bottomed pot for frying; a mesh splatter lid is handy for keeping the oil from spattering. And of course you have to be careful and attentive — burns from hot oil are painful and slow to heal. Don't get distracted while frying, and you'll have a delicious dish and a happy ending!
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe detergent and a brush.
Use an oil with a high smoke point for frying! All oils are fine only up to a certain temperature — the smoke point — beyond which the oil begins to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain many unfiltered organic particles that quickly start to burn. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.
There's a simple way to check whether the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you can start frying.
Keep in mind that the quality and flavor of the finished dish depend a lot on thawing the ingredients properly. For how to avoid mistakes and choose the best way, see the article on defrosting.