Deep-fried chicken wings have been popular in the South for years. However, Buffalo wings, a hot and spicy version, have become popular across the country. My aunt in Louisiana has been making her deep-fried chicken wings that way for years. But here in the South, we like them either way.
Traditionally, deep-fried chicken wings are cooked just like any deep-fried chicken- battered and deep-fried. Years ago, deep-fried chicken wings were considered emergency food because they were so cheap. A meal of beans, cornbread or biscuits and deep-fried chicken wings would feed a large family for less than five dollars.
Chicken wings are considered a delicacy because they’re a combination of both white and dark meat. The actual wing part is usually cut off, leaving the larger side white meat and the smaller side dark meat. My sister and I would pull them apart and trade because I liked the dark side and she liked the white side.
Chicken gravy is typically served with traditional deep-fried chicken wings and it’s very easy to make. In a heated skillet, put about 1/2 cup of the oil, sprinkle in a tablespoon of flour and brown it. Pour in two cups of milk or warm water, reduce the heat, simmer until it thickens then salt & pepper to taste. (Milk makes a thicker, creamier gravy)
Mama would smother her deep-fried chicken wings in this gravy, which was my favorite. Uncle Richard served his with no gravy or sauce over a bed of yellow rice. Overall though, when it came to traditional deep-fried chicken wings, Uncle Richard’s were considered the best by the whole family. But the family considered Aunt Sarah’s recipe to be the best hot & spicy deep-fried chicken wings.
Aunt Sarah’s Hot & Spicy Deep-Fried Chicken Wings:
Chicken wings
Wesson oil
bread crumbs
1 to 2 eggs
Table salt
Cayenne pepper
Black pepper
Chilli pepper
Hot sauce
Dip each chicken wing, one at a time, into the egg, sprinkle well with salt and both peppers, coat with bread crumbs then drop into hot oil. Deep fry for about five minutes, depending on how many you’re cooking at a time. Arrange the crispy, deep-fried chicken wings in a serving dish, brush generously with hot sauce and serve.
Uncle Richard’s Southern Style Deep-Fried Chicken Wings:
Chicken wings
Canola oil
All purpose flour
Garlic salt
Black pepper
Wash wings under running water, shake off excess water, coat with garlic salt and black pepper, coat with flour and drop into hot oil. Cook for five minutes or so, depending on how many you’re cooking at a time, then drain on a paper towel.
Years ago we drained them on paper grocery bags because we couldn’t afford the luxury of paper towels and we’d substitute regular salt for garlic salt. Also, if times were really hard, we’d have deep-fried chicken necks. There’s not a lot of meat on chicken wings and even less on the necks, but they were both good and when you’re really hungry, you’d be surprised how satisfying they can be.
