February 4, 2016

Game Day Crispy Old Bay Seasoned Chicken Wings

Living in Louisiana we use our fair share of Cajun seasoning in just about everything. Old Bay Seasoning is one of my favorites, not only for traditional seafood boils and fish frys but also for fried chicken wings. The crispy wings are coated with an Old Bay batter and then tossed in butter, lemon juice, and more Old Bay when they are hot out of the fryer. The end result is chicken wing perfection that is the ultimate finger lickin' appetizer to serve a hungry crowd on game day! 

Ingredients:

Makes 30-40 wings
  • 3-4lbs chicken wings, defrosted, rinsed, and patted dry
  •  6 tbsp lemon juice, divided
  • 7 tbsp Old Bay seasoning, divided
  • Vegetable oil, for frying
  • 2 cups flour
  • 8 tbsp butter {1 stick}, melted
  • 2 tbsp parsley, chopped plus more for garnish
  • 1 lemon, sliced for garnish

Directions:

  1. Heat vegetable oil in a heavy bottom skillet or a counter top deep fryer to 375 degrees.
  2. In a small bowl, combine 2 tbsp Old Bay seasoning and 1/4 cup lemon juice.
  3. In another bowl add flour and 4 tbsp Old Bay seasoning.
  4. Toss the wings in the bowl with the lemon juice mix then dredge in the flour mixture, shaking off excess.
  5. Deep fry wings, in batches, until golden about 10 minutes.
  6. In a large bowl add melted butter, parsley, 2 tbsp lemon juice, and 1 tbsp Old Bay seasoning.
  7. Immediately after removing the wings from the fryer toss and coat in the melted butter mix then remove to a paper towel lined plate.
  8. Serve warm garnished with chopped parsley and lemon wedges.
I used both chicken wing drumettes and wing pieces.
Defrost overnight in the fridge.
Rinse chicken and pat dry.
I use Old Bay Seasoning for this recipe. 
It's mostly used on seafood here in Louisiana but as the coating
 for these wings it makes them crispy and flavorful.
You can fry the wings two ways: in a heavy bottom skillet {I prefer cast iron} or in a counter top deep fryer. I prefer the fryer since it control the temp of the oil and has a basket and timer. I can also fry about 10 at a time compared to only 5-6 in the skillet. 
However, the deep fryer takes 2 times more oil.
Heat vegetable oil in a heavy bottom skillet or a deep fryer to 375 degrees.
In a bowl add flour and 4 tbsp Old Bay seasoning.
In a small bowl, combine 2 tbsp Old Bay seasoning and 1/4 cup lemon juice.
Toss the wings in the bowl with the lemon juice mix
 then dredge in the flour mixture, shaking off excess.
Deep fry wings, in batches, until golden about 10 minutes.
In a large bowl add melted butter, parsley, 2 tbsp lemon juice, and 1 tbsp Old Bay seasoning.
Immediately after removing the wings from the fryer toss and coat in the melted
 butter mix then remove to a paper towel lined plate.
 
  Serve warm garnished with chopped parsley and lemon wedges.
 Makes about 30 wings for a crowd.
 Happy Superbowl weekend!
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