Eastside Fish Fry's Famous Deep-Fried Chicken Wings
- Level: Intermediate
- Total: 1 day 45 min (includes marinating time)
- Active: 15 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 day 45 min (includes marinating time)
- Active: 15 min
- Yield: 4 servings
Ingredients
3/4 tablespoon Eastside Fish Fry Famous House Seasoning, plus additional for sprinkling, recipe follows
1/2 tablespoon seafood seasoning, such as Old Bay
1 teaspoon seasoning salt
20 chicken wings
Cooking oil, for frying
Eastside Fish Fry Chicken Flour, for dredging, recipe follows
Eastside Fish Fry Famous House Seasoning:
3 tablespoons sugar
2 tablespoons salt
2 1/2 tablespoons corn flour
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons tapioca starch
3 teaspoons MSG
1 teaspoon ground black pepper
1 teaspoon dried lemon peel
1 teaspoon citric acid
1 teaspoon navy bean flour
Eastside Fish Fry Chicken Flour:
4 cups all-purpose flour
2 cups of special fry mix, such as Drake's Crispy Fry Mix
1 1/4 tablespoons seafood seasoning, such as Old Bay
1 1/4 tablespoons seasoning salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
Directions
Special equipment:
a deep-fryer- Combine the House Seasoning, seafood seasoning and seasoning salt in a bowl and add the chicken wings; toss to coat well. Marinate, covered, in the refrigerator for at least 24 and up to 48 hours.
- Preheat oil in a deep-fryer to 350 degrees F. Toss the wings in the Chicken Flour, then fry then, fully submerged, for 15 minutes, checking after 5 minutes to make sure wings are not stuck together (do not crowd the fryer; cook in 2 to 3 batches). Drain on paper towels and add House Seasoning to taste.
Eastside Fish Fry Famous House Seasoning:
- Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.
Eastside Fish Fry Chicken Flour:
- Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.
