Chicken wings are a crowd-pleaser, perfect for game day, parties, or a satisfying meal at home. With Rina, you can achieve perfectly crispy, delicious wings every time. Our oil’s high smoke point and neutral flavour make it ideal for frying, ensuring that your wings come out golden and full of flavour. Here’s a step-by-step recipe to make the best crispy chicken wings using Rina.
Ingredients
2 pounds chicken wings, separated into drumettes and flats.
1 cup all-purpose flour
1 teaspoon Chapa Mandashi Baking Powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for a spicy kick)
1 bottle Rina Cooking Oil (enough for deep frying)
Your favourite wing sauce (buffalo, BBQ, honey garlic, etc.)
Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Chicken Wings
Pat the chicken wings dry with paper towels to remove excess moisture. This step is crucial for achieving crispiness.
In a large bowl, combine the flour, Chapa Mandashi Baking Powder, salt, black pepper, garlic powder, paprika, and cayenne pepper. Mix well.
Dredge the chicken wings in the flour mixture, ensuring each piece is evenly coated. Shake off any excess flour.
- Heat the Oil
Pour Rina Cooking Oil into a large, deep pot or a deep fryer. You need enough oil to fully submerge the wings.
Heat Rina Cooking Oil to 350°F (175°C). Use a kitchen thermometer to monitor the oil temperature to ensure it stays consistent.
- Fry the Chicken Wings
Carefully add the chicken wings to the hot Rina Cooking Oil in batches. Avoid overcrowding the pot, as this can lower the oil temperature and affect the crispiness.
Fry the wings for about 10-12 minutes, or until they are golden brown and crispy. The internal temperature should reach 165°F (75°C).
Use a slotted spoon or tongs to remove the wings from the oil, and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- Toss in Sauce
Once all the wings are fried, transfer them to a large bowl.
Pour your favorite wing sauce over the wings and toss to coat them evenly. If you prefer your wings dry, you can skip this step and enjoy the wings as they are.
- Serve and Enjoy
Arrange the wings on a serving platter.
Garnish with chopped fresh parsley or chives if desired.
Serve hot with celery sticks, carrot sticks, and a side of ranch or blue cheese dressing.
Using Rina Vegetable Oil, you can make restaurant-quality crispy chicken wings right at home. This versatile and high-quality oil ensures your wings are perfectly fried every time, making them a hit at any gathering. Try this recipe today and enjoy the unbeatable taste and crunch of homemade chicken wings.
