Marinated Fried Chicken Wings 
 ~ Frank Davis
                                                           
3-6 cups Canola oil for frying
3-4 lbs. Plump chicken drummies (wings)
1 quart cultured low fat buttermilk
2 cups chopped onion, celery, bell pepper, garlic and parsley mix
2 Tbsp. Kosher or sea salt
1 Tbsp. Ground black pepper
1 Tbsp. Cayenne pepper
1 Tbsp. Frank Davis Poultry Seasoning
1 lb. Cornstarch
 seasoned with salt and pepper
1/4 cup parsley, finely chopped for garnish
  
First, heat the oil in either a heavy 12-inch cast iron 
frying pan or an electric skillet until it is just up to 
frying temperature (but not smoking!).  

If you’re using a black iron skillet, the correct 
temperature is 350 degrees; if you’re using an electric 
fry pan, heat it to 400 degrees.  

Note:  Be certain the oil has reached the proper temperature 
before even attempting to  fry the first chicken wing—if you 
don’t the wings will turn out greasy!

But let’s back up for a minute.  Before the chicken can be fried, 
it first needs to marinate. . .and ideally that should be done in 
the refrigerator over night!  

Here’s how to do it: In a large, roomy, plastic or glass container 
(not metal!), pour in the buttermilk and add to it the seasoning 
veggies, the salt, the black pepper, the cayenne, and 
the poultry seasoning.  

Then after washing the wings thoroughly under cold running water  
submerge each one in the buttermilk marinade.  

You really need to toss them meticulously to make sure each one is 
coated.  When that’s done, cover the container with heavy-duty 
aluminum foil and refrigerate the wings for at least 6 hours 
(but, again, preferably overnight).

Then, when you’re ready to fry, first remove the marinating chicken 
from the fridge and allow it to come to room temperature.  

Then take a 12 x 14 inch baking pan and fill it halfway with the 
seasoned cornstarch.  

When the oil temperature is right, lightly dredge the chicken wings 
(taken right from the marinade) into the cornstarch and thoroughly 
shake off the excess.  

(Note: You’re not creating a thick batter here, just lightly coating 
the drummies).   

Once coated, place them directly into the skillet or fryer 
(do not allow them to rest on the countertop or the cornstarch will 
turn to glue!).  Continue to add more seasoned cornstarch to the pan 
as it is used.

The one thing you don’t want to do is crowd the drummies together.  

Fry the chicken until the meat is tender and the skin is crisp, 
which adds up to a total of about 8 to 10 minutes (usually dependent 
upon how plump the wings are).

Homemade chicken drummies should always be drained immediately after 
frying either on several layers of paper towels or on top of a metal 
draining rack.  

There’s no doubt about it, they are best when served piping hot right 
from the skillet.  In fact, they’re best when they are almost too hot 
to eat!  To add the crowning touch, garnish them with a sprinkling 
of minced parsley.

 

Chef’s Notes:

1.One of the secrets to good fried chicken is to keep the oil 
clean and the temperature constant.  And always always bring your 
chicken to room temperature before you fry it.  Cold chicken will 
chill your oil too much and make the chicken turn out greasy. 

2.The wings will fry much crispier and turn out much more flavorful 
if after about 5 minutes of cooking you pierce each one at its 
thickest part with a large two-pronged meat fork or ice pick.  
This will guarantee that the chicken will cook all the way to 
the bone.  And don’t worry, chicken prepared this way will not 
dry out nor will it be greasy. 

3.To properly reheat cold wings, bring them first to room temperature.  
Then heat them in the oven, uncovered, on a shallow cooking sheet, 
at about 300 degrees until hot and crispy.

4.For exceptionally seasoned chicken wings, sprinkle each piece 
independently with extra salt and pepper prior to dredging it in 
the seasoned cornstarch.  A very light sprinkling of cayenne directly 
on the chicken before dredging will also intensify the “spiciness” 
of the finished dish.

5.Just for the record, the “drummies” are the thick leg-like parts 
of the chicken wing.  Of course, even though this recipe calls for 
just the drummies to be used, I have to confess that I use the whole 
wing (minus the tip) whenever I cook it.

6.If you’d prefer not to mix your own dredging coating, you can 
substitute Frank Davis Gourmet Chicken Fried Mix for the 
do-it-yourself stuff.  If it isn’t available where you shop, 
you can order it online at www frankdavis.com.