You asked for them, you get them: Fabio's secrets to making restaurant wings at home.
- Trick to crispiest chicken skin: Preparation matters. Wash the chicken the night before, place on a rack on a baking sheet, and refrigerate overnight, allowing them to release excess water.
- Secret to perfect frying: Make sure your skillet or pot is deep enough to hold as much oil as needed to cover the wings completely without crowding them. Remember if your wings are cold, they will bring down the temperature of the oil.
- Hot wings too hot? Italian way to cure spicy is to eat bread. Fill your mouth with something that will soak up the spice, water will only saturate your tongue and worsen it.
Fabio's hot wingsFabio's Hot Wings
Recipe by Fabio Viviani
Yield: 12 wings
12 chicken wings, tips cut
peanut oil, for frying
2 tsp cayenne pepper
2 tbsp smoked paprika
2 tbsp kosher salt, plus more to taste
1 tbsp ground black pepper
½ cup olive oil
½ cupRead More »from Fabio's Hot Wings