Fried Carolina Gold Chicken Wings
Rated 3.2 stars by 6 users
Servings
2
There’s more to wings than buffalo. Enter these Carolina Gold wings, with a tangy mustard-based sauce. The trick to getting the crispiest wings is to dredge them and then pop them in the fridge for 30 minutes. As you crunch into these beauties, you’ll be glad you took the extra step.
Author:Stephanie Ganz
Ingredients
1 pound chicken wings
- 1 teaspoon kosher salt, plus an extra pinch
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- Vegetable oil for frying
-
1 (17 oz) bottle Duke’s Carolina Gold BBQ Sauce
Directions
Line a baking sheet with a cooling rack. Season chicken wings with a pinch of salt. Combine 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon ground black pepper, and 1 cup all-purpose flour. Dredge chicken wings in the seasoned flour, shaking off the excess and placing them on the prepared baking sheet. Refrigerate for 30 minutes.
- Meanwhile, prepare a large pot or countertop fryer with enough oil for frying. Place 1 cup Duke’s Carolina Gold BBQ Sauce in a wide mixing bowl. The oil should be shimmering, and a drop of flour should sizzle when it hits the oil. Remove the chicken wings from the refrigerator and carefully, in batches, fry the wings for about 10 minutes at a time or until they reach an internal temperature of 165℉. Drain the wings briefly over the fryer and then transfer to the bowl of sauce, tossing the wings in the sauce to coat. Add more sauce as needed.
