Super Crispy Chicken Wings: A Copper Chef Pot Recipe
I got a Copper Chef pot, now what?
What is a Copper Chef pot? It is a super non-stick pan that can go from the stove top to the oven. Mine also came with some fun accessories like a steamer insert, glass press, and fry basket. After I got it I really wanted to use it right away, but I really didn't know where to begin. It was New Year's Eve and we typically have some appetizers instead of dinner on NYE. I really wanted to use my Copper Chef pot so I had an idea to make chicken wings! It was very easy, took a little time to fry things up but it was totally worth the wait I thought!
**Note: While I did make this recipe in the Copper Chef pot it can easily be made in any heavy duty pot or deep fryer.
Gather your ingredients!
So I went to the local supermarket, which of course was packed, because everyone was doing what I was doing! I needed to get some wingettes because I wasn't about to start chopping up chicken wings! I found a package of Purdue that was the perfect size for me and my hubby. While I was there I also grabbed a bottle of the new Sweet Baby Ray's wing sauce. I had honey, flour, eggs, and oil at home so that was all I needed.
Get ready for super crispy chicken wings!
Dip, dip, fry, dress!
So this is how easy it is to make these wings: dip, dip, fry, dress! What?? It's super easy. First start by washing your chicken. Then dip your wings into an egg mixed with water. Then dip into seasoned flour (I used a chicken herb rub that I have, not too much but just enough for a little something extra). Flip your wings around to make sure they are completely covered in the flour. Then carefully drop them into heated oil. I test my oil by just dropping a small bit of flour into the oil, when it starts to bubble up I know it's ready. I know I should probably use a thermometer but who has time for that! Fry your chicken wings in the oil. It took a bit of time to get them golden brown and the "drumette" part took a lot longer than the wings. I think next time I make these I will just use the wing part since they cooked so much faster. I kept my temperature on my oven on medium. By the way did I mention how evenly the Copper Chef pot cooked? My temperature never got too hot or cold, no matter what I added. There were no "hot spots" either, just constant even temperature. I was thoroughly impressed. Usually there is always a hot spot even in my most expensive pans. The picture below shows the even cooking. The two wings on the bottom right were added after taking some bigger wings out that's why the color is a bit lighter. You can see from the bubbles though how evenly it cooked.
Look at the even fying of the copper chef pot
Get ready to dress!
Make the Dressing
So I don't like my wings too hot and spicy. I like a little spice with a bit of sweetness. I think it makes a great combination. So I took the Sweet Baby Ray's Wing Sauce and added honey. I would say it was about a 1:1 ratio. It makes the sauce a bit thinned out too which I liked. Here is what it looks like thinned out with honey (Don't mind my green bowl!). Once the sauce is made I just coat them in the bowl by gently tossing them and using my tongs to evenly coat the wings.
**Note: I never actually measured my sauce/honey. I added the wing sauce to the bowl and gradually added the honey a little at a time until I got to the desired sweetness. You can add more or less honey based on what you like**
Dressing for the wings...
- Approximately 1 1/2 cup seasoned flour
- 1 egg with a tablespoon of water
- Approximately 1 quart of oil
- Approximately 1/2 cup Sweet Baby Ray's Wing Sauce
- Approximately 1/2 cup honey
- 1 package Purdue wingettes, approximately 13 wings
- Pour your oil into the Copper Chef Pot. I used just about a quart of oil to make about an inch and a half of oil. Just enough to cover the wings. Heat oil until it starts to bubble when you put some flour or small piece of chicken in.
- Crack an egg into a bowl. Add approximately a tablespoon of water. Wisk until combined.
- Add approximately 1 1/2 cup of flour to a bowl. Add salt & pepper. (You can also add a chicken rub if you have one, I added about a teaspoon.)
- Dip your wing(s) into the egg mixture first. Then into the flour. Then place into the oil once at temperature.
- Fry until golden brown at medium heat. Turning several times. (If you aren't sure if they are done you can cut with a knife to see the inside). Do not undercook the chicken.
- After cooked, place on paper towel while you prepare sauce and cook other wings.
- Make the sauce: To a large bowl add 1/2 cup Sweet Baby Ray's wing sauce and 1/2 cup of honey. I actually didn't really measure this out. I added the honey and tasted it until I got the desired taste. You can add more or less depending on the sweetness you desire.
- Coat wings evenly in sauce. Then pour the rest of the sauce over the wings.
Super crispy and delicious!
So juicy and delicious!
I was totally impressed by the Copper Chef Pot's ability to fry evenly. My wings were super crispy, moist and most importantly not greasy at all! This was the best thing I ever fried! I was very impressed with my Copper Chef Pot and can't wait to use it for other things.