Fried Chicken Wings, 3 Ways
Under COVID-19 stay-at-home orders, old classmates Chef Chelsae Marie Lee Kong and Shadik Naomi Day are opting for a ‘Girl’s Night In’, where they cook fried chicken wings together over Zoom. They’re seasoned up with staple Maggi products found in every true Caribbean home. And there’s something for everyone with our three sauce options made with French’s condiments.
Join these ladies and maybe even swap your stretchy pants and sweatshirt for something dressier. That way, we can pretend like we’re all out grabbing drinks and small talking somewhere other than our homes.
Ingredients
- 3-4 pounds of raw chicken wings, cleaned and thawed
- 3 teaspoons Maggi Season-up! All Purpose Powdered Seasoning
- 1 packet Maggi Season-up! with Ginger Powdered Seasoning
Option #1: Extra Crispy
- 1 ½ cup flour
- ½ cup cornstarch
- 1 250ml box Nestle full Cream Evaporated milk
- Dried herbs, optional
- 1 bottle French’s Buffalo Mustard Dipping Sauce
Option #2: Hot Honey Mustard
- ½ cup honey
- ½ cup French’s Mustard
- 1-2 tablespoons hot sauce (depending how spicy you like it 😉)
Option #3: Garlic Parmesan
- ⅓ cup butter, melted
- 1 tablespoon garlic powder
- 4 tablespoons Parmesan cheese
- ½ teaspoon black pepper
- Oil for frying
Utensils
- Cast iron or coal pot
- Slotted spoon
- Paper towel
- Bowls
Directions
- In a large bowl, season raw chicken wings with Maggi Season-up! All Purpose Powdered Seasoning and Maggi Season-up! with Ginger Powdered Seasoning, wrap and chill overnight or pop it in the fridge for at least 1 hour.
- Pour evaporated milk into one small bowl. Place the flour and cornstarch into another bowl and mix. Here you have the option of lightly seasoning the dry ingredients with herbs, salt and pepper.
- Coat one third of the seasoned wings from the flour mix to the evaporated milk and then back to flour mix.
- Pour at least 3 inches of oil into a coal pot set over medium heat.
- In separate bowls, mix together your three sauces and set aside.
- When the oil is ready, fry the breaded wings for 8-10 minutes, or until they float to the surface. Use a slotted spoon to remove the wings and drain on a paper towel-lined plate.
- Toss wings in the sauces immediately.
- Enjoy!
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