Hot Wings Served With Cool Ranch Dressing Crispy Wings Size
Extra crispy chicken wings are fried twice for a double crunch wing and are coated with a maple syrup and buffalo sauce for a sweet heat combination.
Crispy Maple Hot Wings are double fried to make extra crispy and then coated with a blend of maple syrup, butter, and buffalo sauce. The sweet heat combined with the crispy wings is simply irresistible!
Everyone loves a crispy wing, and these double crunch wings will have your friends not only enjoying the game, but they will be raving about your food also! These are the best wings to serve for your game day party!
Jump to:
- ❤️ Why I Love This Recipe
- 🥘 Ingredients
- 🔪 Instructions
- Crispy Hot Wing - FAQ's
- 💭 Tips
- 📖 Variations
- 🍽 Equipment
- 🏫 What I've Learned
- Serving Suggestions
- Related Recipes
- 📖 Recipe
- Top Tip
- 💬 Comments
❤️ Why I Love This Recipe
✔️ Everyone loves extra crispy chicken wings and these double crunch wings are a surefire winner every time I make them.
✔️ It is a great recipe that brings together sweet and spicy flavors in the sauce that coats the crispy chicken skin.
✔️ Extra crispy chicken wings are always the best wings for game day.
🥘 Ingredients
Fresh chicken wings, I like to buy the whole wings, and cut the drumstick from the flat myself.
Cornstarch, this is what gives the chicken wings that crunch we all love!
Hot sauce, your favorite hot sauce for wings will work here. This is my favorite one.
Worcestershire sauce adds a savoriness to the sauce, only a little bit is needed.
Butter adds flavor to the sauce.
Pure maple syrup adds that touch of sweet to the heat of the hot sauce.
Peanut oil is the best oil for deep frying as it can withstand high temps.
🔪 Instructions
For the wings:
- Place the chicken, salt, black pepper, garlic powder, and cornstarch in a gallon sized plastic bag. Seal the bag and shake to coat well.
- Pour 4 cups of cooking oil in a deep frying pan or large pot and bring to 350°F.
- Carefully place the ½ of the wings one by one into the hot oil and cook for 13 minutes, turning over a few times with the tongs.
- Remove the wings from the oil and shake them off in a strainer. Add the second batch of wings to the oil and cook for 13 minutes.
- While the second batch of wings are cooking, let the first batch sit and cool on a wire rack over a sheet pan with paper towels beneath it to catch any excess fat that may drip from the fried wings.
- After the 2nd batch of wings are removed from the fryer, return the first batch and fry for 12 minutes, until they are golden brown and crunchy. Repeat with the 2nd batch of wings. Remove from the fryer and drain.
- Place the wings in a large bowl and pour sauce over the wings. Toss to coat.
For the Sauce:
- In a small saucepan over medium-high heat, mix the hot sauce, worcestershire sauce, butter, and maple syrup to combine.
- Bring the sauce to boil and immediately turn the heat down to simmer for 3 minutes. Use the maple hot sauce to coat the hot fried wings.
Crispy Hot Wing - FAQ's
Why do people love super crispy hot wings so much?
It's comfort food that tastes delicious! When you coat a that extra crispy skin with an awesome sauce, you get that satisfaction that makes a person feel good!
What makes these double crunch wings so crunchy?
The secret ingredient for extra crispiness is the cornstarch. The next step that makes these wings so crisp is the double frying! Coating chicken with cornstarch prior to cooking gives it a layer that will fry up extra crisp. They are also double fried to ensure an even more crisp texture.
How can I keep my chicken wings crispy after cooking?
Whenever any food is hot, covering it up traps the steam which surrounds the food causing moisture to collect around your food. This will make any crispy food soggy. The best solution is to leave the food uncovered and eat it while it is still hot.
Should I use fresh or frozen wings for deep frying?
You can use either. I prefer fresh, but you can buy frozen and thaw them first. Just be sure to pat the wings dry before proceeding with the recipe.
💭 Tips
- The way to ensure that extra crispy chicken wing is to be sure to coat the wing in the cornstarch and to do the double fry.
📖 Variations
- If you don't like maple syrup, the next best choice to add as a sweetener would be honey.
- Potato starch makes a good substitution for corn starch.
- Substitute an equal amount of dark brown sugar for the maple syrup.
- Use your favorite sauce for the wings instead of the maple hot sauce.
- Mix a spicy dry rub or onion powder into the cornstarch for added spice.
🍽 Equipment
Deep Fryer
Skimmer spoon ladle
Small saucepan
Large stainless steel bowl
🏫 What I've Learned
The double frying produces juicy wings on the inside with a super crispy chicken skin. It is a little more time intensive due to the double frying and there should be at least a 15 minute rest period between the initial fry and the second fry. I have found this method will produce the crispiest wings ever.
Serving Suggestions
Serve these extra crispy maple hot wings with a side of blue cheese dressing or this homemade ranch dressing recipe.
Air Fryer Wings
Crispy Chicken Sandwiches
Crispy Shrimp
Boneless Chicken Wings in the Air Fryer
Crispy Baked Sweet Hot Chicken Wings
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📖 Recipe
Crispy Maple Hot Wings
Extra crispy chicken wings are fried twice for a double crunch wing and are coated with a maple syrup and buffalo sauce for a sweet heat combination.
For the wings:
-
Place the chicken, salt, black pepper, garlic powder, and cornstarch in a gallon sized plastic bag. Seal the bag and shake to coat well.
-
Pour 4 cups of cooking oil in deep frying pan or large pot and bring to 350°F.
-
Carefully place the wings one by one into the hot oil and cook for about 13 minutes, turning over a few times with the tongs. The wings will need to be fried in 2 batches.
-
Remove the the of wings from the oil and shake them off in a strainer. While the second batch of wings are cooking, let the first batch sit and cool on a wire rack with paper towels beneath it to catch any excess fat that may drip from the fried wings.
-
After the 2nd batch of wings are removed from the fryer, return the first batch and fry for 12 minutes, until they are golden brown and crunchy. Repeat with 2nd batch of wings. Remove from the fryer and drain. Coat with the sauce and serve.
For the Sauce:
-
In a small saucepan over medium-high heat, mix the hot sauce, worcestershire sauce, butter, and maple syrup.
-
Bring the sauce to boil and immediately turn heat down to simmer. Simmer for 3-4 minutes. Use to coat the hot fried wings.
Top Tip
- If buying fresh wings that have not been separated at the joints, be sure to remove the wing tips and cut the wing in half, making a drumstick and flat. Use a good chef knife and a sturdy cutting board and cut thru the joints.
Serving: 1 g Calories: 562 kcal Carbohydrates: 32 g Protein: 26 g Fat: 36 g Saturated Fat: 9 g Polyunsaturated Fat: 8 g Monounsaturated Fat: 16 g Trans Fat: 1 g Cholesterol: 120 mg Sodium: 1181 mg Potassium: 310 mg Fiber: 1 g Sugar: 16 g Vitamin A: 330 IU Vitamin C: 1 mg Calcium: 52 mg Iron: 2 mg
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