Serves 4
45 min
Eastside Fish Fry's Famous Deep-Fried Chicken Wings
Recipe GLPR1f49254d70a985
Crispy, golden deep-fried chicken wings seasoned with a special house blend and coated in a signature fry mix. The wings are marinated for up to 48 hours to develop flavor, then fried until perfectly cooked through and served with additional seasoning for that authentic Eastside Fish Fry taste.
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Ingredients
3/4 tablespoon Eastside Fish Fry Famous House Seasoning, plus additional for sprinkling
1/2 tablespoon seafood seasoning, such as Old Bay
1 teaspoon seasoning salt
20 chicken wings
Cooking oil, for frying
3 tablespoons sugar
2 tablespoons salt
2 1/2 tablespoons corn flour
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons tapioca starch
3 teaspoons MSG
1 teaspoon ground black pepper
1 teaspoon dried lemon peel
1 teaspoon citric acid
1 teaspoon navy bean flour
4 cups all-purpose flour
2 cups special fry mix, such as Drake's Crispy Fry Mix
1 1/4 tablespoons seafood seasoning, such as Old Bay
1 1/4 tablespoons seasoning salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
Directions
In a small bowl, combine the house seasoning, seafood seasoning, and seasoning salt. Place the chicken wings in a large bowl and toss well with the seasoning mixture until all wings are thoroughly coated. Cover and refrigerate for at least 24 hours, or up to 48 hours, to allow the flavors to penetrate the meat.
While the wings marinate, prepare the Eastside Fish Fry Chicken Flour coating. In a bowl, whisk together the sugar, salt, corn flour, all-purpose flour, tapioca starch, MSG, ground black pepper, dried lemon peel, citric acid, and navy bean flour. Set aside.
In another bowl, combine the all-purpose flour, fry mix, seafood seasoning, seasoning salt, garlic powder, and ground black pepper. This is your final dredging mixture.
Heat cooking oil in a deep-fryer to 350°F. Remove the marinated wings from the refrigerator and add them to the bowl with the complete dredging mixture (the combined flour and fry mix). Toss the wings thoroughly to coat evenly with the dredging flour.
Working in 2 to 3 batches to avoid crowding the fryer, carefully place the coated wings into the hot oil and fry for 15 minutes, fully submerged. After 5 minutes of cooking, gently stir the wings to ensure they are not stuck together. The wings are done when they reach an internal temperature of 165°F.
Remove the fried wings from the oil using a slotted spoon and drain them on paper towels. While still warm, toss the wings lightly with additional house seasoning to taste. Serve immediately and enjoy the crispy, flavorful result.
