Follow these steps for perfect results
oil
for frying
chicken wings
cut at joints
olive oil
garlic
crushed
oregano
parsley flakes
parmigiano
grated
salt
pepper
balsamic vinegar
blue cheese dip
for serving
celery rib
for serving
Heat oil in a deep fryer to 350 degrees Fahrenheit.
Cut chicken wings at each joint; discard the tips.
If using drummettes, they are ready to cook.
Carefully place chicken pieces in the hot oil, ensuring each piece is fully immersed.
Cook for 10 minutes, or until golden brown and cooked through.
Remove chicken from the hot oil, drain excess oil, and pat dry with paper towels.
In a separate bowl, combine olive oil, crushed garlic, oregano, parsley flakes, grated Parmigiano, salt, pepper, and balsamic vinegar.
Stir the sauce ingredients well to combine.
Preheat oven to broil.
Coat each fried chicken piece generously with the prepared sauce.
Place the coated chicken pieces on a baking sheet and broil each side for approximately 4 minutes, or until the sauce is slightly caramelized and bubbly.
Serve immediately with blue cheese or ranch dip and celery sticks for dipping.
Expert advice for the best results
Ensure oil is at the correct temperature for optimal crispiness.
Do not overcrowd the fryer; cook in batches.
Adjust the amount of balsamic vinegar for desired tanginess.
Everything you need to know before you start
20 min
Sauce can be made ahead of time.
Arrange wings on a platter with dip and celery sticks.
Serve with a side of fries or onion rings.
Perfect for game day or parties.
Cuts through the richness of the wings.
Light and refreshing to complement the flavors.
Discover the story behind this recipe
Popular appetizer in American cuisine, influenced by Italian flavors.
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