Grammy's Kitchen · Fried Chicken · Fried Chicken Wings
One of 60 fried chicken recipes we measured
from www.chilipeppermadness.com
It ranks #59 of 60 for tenderness among the fried chicken recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 36% | 3% |
| egg | 5% | 0% |
| liquid | 174% | 4% |
| salt | 5% | 0% |
| aromatics | 0% | 0% |
| fat | 0% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1420 g | 6 cups water (or enough to cover the chicken) |
| 54 g | 3 tablespoons salt |
| 2 g | 1 teaspoon black pepper (add up to 1 tablespoon additional favorite seasoning blend, like blackening seasoning or Cajun seasoning) |
| 907 g | 2 pounds chicken wings (separated and wing tips removed) |
| Salt and black pepper to taste | |
| 368 g | 1.5 cups buttermilk |
| 50 g | 1 large egg (beaten) |
| 22 g | 1-2 tablespoons hot sauce (Louisiana style preferred) |
| 120 g | 1 cup flour (all-purpose) |
| 64 g | 1/2 cup cornstarch |
| 7 g | 1 tablespoon smoked paprika |
| 8 g | 1 tablespoon cayenne |
| 3 g | 1 teaspoon garlic powder |
| Salt and black pepper (to taste) | |
| 584 g | 4 cups vegetable oil or use peanut or canola (for frying) |
| For Serving. Your favorite hot sauce or wing sauce. Try my homemade buffalo sauce recipe. So good! |
Method: 8 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.