Chicken Wings (2 Ways) are delicious when cooked in lard in a cast iron skillet. The perfect Southern Chicken Wings, both Naked and Dredged. Served with Buffalo Style sauce or just plain.
CHICKEN WINGS (2 WAYS)
Being from Southern Kentucky, we always had plenty of chickens running around in their pen. So, we had lots of chicken for breakfast, lunch, and dinner. Wings when fried in lard in a cast iron skillet are like no other wings. The flavor, perfect golden color, and that crunch… nothing compares! Try this recipe “our way” and you’ll see why we say, “wings are dish serve best at home.”
Our Chicken Wings (2 Ways) are not just beautiful, but a crunchy delight from heaven. This is a recipe your entire family will want weekly.
Both friends and family will get a kick out of you cooking in lard, using an old-school cast iron skillet. Read the latest studies on lard and you'll find that experts are saying that lard is actually better for you in so many ways than cooking in vegetable oils. Chicken Wings (2 Ways) is another of our favorite quick and tasty selection!
INGREDIENTS FOR OUR CHICKEN WINGS (2 WAYS) RECIPE
- Chicken Wings
- Lard or oil
- Hot Sauce
- Butter
- Wishbone Italian Dressing
- Buttermilk
- Flour
- Salt
- Black Pepper
- Cayenne Pepper
- Onion Powder
- Garlic Powder
- Paprika
HOW TO MAKE OUR WINGS (NAKED)
First, you will need to heat the lard or oil in a dutch oven to 375 degrees.
Dry the wings with a paper towel.
Carefully drop the wings into the heated lard, about 8 wings per batch.
Cook for about 10 minutes, until golden brown.
Allow the lard temperature to recover back to 375 degrees between batches.
Toss cooked wings into Buffalo Sauce to coat or serve plain.
HOW TO MAKE OUR WINGS (DREDGED)
First, you will need to heat the lard in a dutch oven to 375 degrees.
Combine buttermilk and hot sauce in a bowl. Stir to combine.
Place the wings into the bowl and allow to marinate for 30 minutes.
Whisk the dry ingredients together to create the dredge mix into a shallow bowl.
Remove each wing from the marinade and toss it into the dredge mix and be sure to cover all sides.
Carefully drop wings into the heated lard, about 5 per batch.
Cook for about 10 minutes, until golden brown.
Allow the lard temperature to recover back to 375 degrees between batches.
Toss cooked wings into Buffalo Sauce to coat or serve plain.
Buffalo wings are great for having on Game Day as an appetizer. Serve with some blue cheese, ranch, and celery or carrot sticks.
Serve some Crispy Fried French Fries or maybe a side of macaroni and cheese for a meal.
Once you’ve enjoyed cooking our Chicken Wing both Naked and Dredged, please consider taking a look at some of our other simple southern classic dishes. Take a few minutes and review our classic recipes, whether it’s for dinners, sides, or desserts.
Thank you so much for choosing to spend a little time with us!
Have a wonderful safe and happy day!
Chicken Wings (2 Ways)
from SeniorSkillet.com
Ingredients
- 5 lb Chicken Wings
- 2 lb Lard
Wing Sauce
- 1 cup Hot Sauce
- ½ cup Butter melted
- ¼ cup Wishbone Italian Dressing
Marinate
- 2 cup Buttermilk
- ½ cup Hot Sauce
Dredge
- 3 cup Flour
- 1 tbsp Salt
- 2 tsp Black Pepper
- 1 ½ tsp Cayenne Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Paprika
Instructions
- Mix together wing sauce ingredients in a large bowl.
- Set aside.
Naked Wings
- Heat lard in a dutch oven to 375.
- Dry wings with a paper towel.
- Carefully drop wings, about 8 at a time, into lard.
- Cook about 10 minutes per batch.
- Allow oil temperature to recover back to 375 between batches.
- Toss cooked wings in sauce to coat.
Dredged Wings
- Combine buttermilk and ½ cup hot sauce in bowl. Stir to combine.
- Add wings to bowl and allow to marinate for 30 minutes.
- Heat lard in a dutch oven to 375.
- Whisk together dredge ingredients in shallow bowl.
- Remove wings from marinate and toss in dredge mix and coat on all sides.
- Carefully drop wings, about 5 at a time, into lard.
- Cook about 10 minutes per batch.
- Allow oil temperature to recover back to 375 between batches.
- Toss cooked wings in sauce to coat.
Video
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tom
i am going to try this it looks so good