Anyone have any good DEEP Fried Chicken Wing Recipes?

Looking for crunchy!!!..also do I change the oil in my deep fryer after every use?Anyone have any good DEEP Fried Chicken Wing Recipes?
If it's crunchy your looking for why not just use a good old fashion southern fried chicken recipe?





Fried Chicken Recipe courtesy Alton Brown


Show: Good Eats


Episode: Fry Hard 2: The Chicken (Fried)





http://www.foodnetwork.com/food/recipes/鈥?/a>





1 broiler/fryer chicken, cut into 8 pieces


2 cups low fat buttermilk


2 tablespoons kosher salt


2 tablespoons Hungarian paprika


2 teaspoons garlic powder


1 teaspoon cayenne pepper


Flour, for dredging


Vegetable shortening, for frying





Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.


Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.





Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.





Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)





Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.








If your looking for good ol' Buffalo wings try, I mean they were made by the ';Wing King';:





Bourbon Street Buffalo Wings Recipe courtesy Drew Cerza, The Wing King


Show: Throwdown with Bobby Flay


Episode: Buffalo Wings





http://www.foodnetwork.com/food/recipes/鈥?/a>





For the sauce:


2 tablespoons butter


1 large shallot, chopped


2 garlic cloves, chopped


2 ounces bourbon


1/2 cup brown sugar


1/2 cup honey


1 tablespoon ancho pepper, finely chopped


8 ounces chili sauce


8 ounces barbecue sauce


3 ounces wing sauce


For the wings:


Oil, for frying


50 chicken wings





Blue cheese dressing, for serving


Bourbon, for serving





For the sauce:


In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve.


For the chicken wings:


Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain.





Add the wings to a large mixing bowl and toss in the sauce, coating each wing.





Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.








And your oil will be good for a few fry's just strain it after use.Anyone have any good DEEP Fried Chicken Wing Recipes?
yes i would unless you want to pick up the flavor of the last wings you made here check out this site http://www.cooks.com/rec/search/0,1-11,d鈥?/a>
I would change the oil if you want fresh tasting wings. Every time you heat the oil it loses some of it's viscosity which ends up causing the fried foods to be really greasy. Put your chicken wings in a bowl, cover with straight Franks red hot, cover with plastic wrap and leave them overnight. The next night, put a couple of cups of flour, 1 1/2 tsp each salt and garlic powder and 1 tsp each pepper and baking powder. Take the wings straight from the hot sauce without rinsing or blotting and throw them in the bag, shake them up. Shake off excess flour and fry. They are the best tasting wings and, believe it or not, despite being soaked in the hot sauce, they aren't hot, just spicy.
3 eggs, 1/3 c. water 1c. hot sauce beat together s/b bright orange. Another bowl mix 2 c. self rising flour, 1 tsp pepper





This is for 2 1/2 lb chicken. Season chicken garlic powder, pepper, salt.





Dip seasoned chicken in egg then coat with flour..





Delicious





The heat from the hot sauce goes away, I use a Louisiana style hot sauce
how i make mine is beat one egg,roll in flour and drop in hot oil.if you like them real crispy roll them in egg and flour twice,thats how my hubby likes them.if your oil doesnt sit to long then it ok to use it.