Chicken Wings (2 Ways)
from SeniorSkillet.com
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.
Servings 8
Calories 1kcal
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
Come visit us to see the latest updates, video recipe, handy tips and finished pictures at https://seniorskillet.com.