Hot Wings (KFC)
5 servings
40 minutes
KFC's spicy wings are an iconic dish of American cuisine that has won the hearts of crispy and spicy chicken lovers. The history of this recipe traces back to the secret formula of the famous KFC chain, where a special breading and blend of spices create that unique flavor. The wings are infused with a fragrant spice mix, then coated in crispy breading and fried to a golden crust. Their taste is a harmony of crunchy layers with juicy meat, complemented by the warmth of paprika and the heat of cayenne pepper. Perfect for parties, picnics, and cozy evenings, they pair wonderfully with sauces and sides, allowing for a rich flavor experience. Spicy wings are not just a dish but a gastronomic pleasure that delivers emotions with every crunchy bite.
1
We take a pot, crack an egg into it, pour half a glass of milk, add one teaspoon of salt, one teaspoon of cayenne pepper, and one tablespoon of paprika. We mix everything with a mixer.
- Chicken egg: 1 piece
- Milk: 0.5 glass
- Salt: to taste
- Ground cayenne pepper: 2 teaspoons
- Ground pepper blend: 2 tablespoons
2
Add about half a cup of flour to the liquid mixture. Again, mix everything with a mixer. The amount of flour should be such that the consistency resembles either thick kefir or liquid sour cream.
- Wheat flour: 2 glasss
3
We cut the wings into pieces: divide them into 3 parts. We set aside the outermost part (with the sharp end), we don't need it.
4
The remaining parts are sent to the pot with the liquid from point 2.
- Chicken wings: 500 g
5
We take a sealed polyethylene bag, add the remaining one and a half cups of flour, then add the remaining tablespoon of paprika and teaspoon of cayenne pepper. We pinch the neck of the bag and shake it to mix the spices with the flour.
- Wheat flour: 2 glasss
- Ground pepper blend: 2 tablespoons
- Ground cayenne pepper: 2 teaspoons
6
Pour oil into a deep pan/pot and heat it up.
- Vegetable oil: 0.5 l
7
While the oil heats up, take 5-6 pieces of chicken from the pot, put them in a bag and shake. The flour sticks to the chicken and creates a coating.
8
Take out from the bag and put in the pan. While one portion is frying, add the next portion to the flour bag. And so on like a conveyor. No need to fry for long. A light golden crust is enough.
