Oven Fried Chicken Wings
Yes you read right condensed chicken soup! Plan ahead the coated chicken needs to sit at room temperature until it becomes doughy which may take about 45 minutes to 1 hour or you may refrigerate until ready to cook the wings…
For spicy wings add in hot sauce to the soup mixture and increase the cayenne pepper
Servings 6-8
Ingredients:
15 chicken wings, sliced in half at the joint
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup)
1 large egg
1/2 teaspoon seasoning salt (no more as the canned soup is salty enough)
1/2 cup plus 2 tablespoons all-purpose flour
10 tablespoons cornstarch
1/2 teaspoon cayenne pepper, or adjust to taste
1 teaspoon onion powder
1-1/2 teaspoons garlic powder
1 teaspoon paprika
1-1/2 teaspoons seasoning salt
1 teaspoon ground black pepper
Instructions:——————————————-
In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
Add the chicken wings; using clean hands toss to coat completely then set aside or you may refrigerate until ready to finish making the recipe.
In a medium bowl mix together flour with cornstarch, cayenne pepper, onion powder, 1-1/2 teaspoons garlic powder, paprika, 1-1/2 teaspoons seasoned salt and black pepper.
Remove the wings from the soup mixture then working with half of the chicken wings at a time place the soup-coated wings into the flour mixture and using your hands toss to coat completely (if necessary add more flour and/or cornstarch adding them in equal parts, there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
Place the wings on a rack and allow to sit until it becomes “doughy” (about 1 hour, this is a crucial step to ensure crispiness).
Preheat oven to 350 degrees F (set oven rack to lowest position).
Lightly spray a large baking sheet with cooking spray.
Heat about 3/4-inch of oil in a deep skillet over medium heat.
Once the chicken is “doughy” do a test by dropping in a piece of the “dough” into it the oil and if it starts to fry immediately your oil is hot enough.
Working in batches brown the wings in oil for about 2-4 minutes per side.
Transfer to baking sheet.
Bake for about 25 minutes or until cooked through.
Related posts:
- Crispy Deep-Fried Breaded Chicken Wings
Spicy Oven-Baked Breaded Chicken Wings (Lower-Fat)
Secret Ingredient Juicy Oven Fried Chicken
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