Crisp Fried Chicken Wings

Recipe View 5 mins In a large resealable plastic bag, combine the flour, salt, paprika, garlic powder, and black pepper. Ensure the bag is large enough to accommodate the chicken wings comfortably. (Prep time: 5 minutes)

Recipe View 10 mins Pour the evaporated milk into a medium-sized bowl. Dip each chicken wing piece into the evaporated milk, ensuring it's fully coated. Allow excess milk to drip off before transferring the wing to the plastic bag with the flour mixture. (Prep time: 10 minutes)

Recipe View 10 mins Seal the bag tightly and shake vigorously until each wing is evenly coated with the seasoned flour. Remove the wings from the bag and place them on a clean plate, being careful not to overcrowd them. Repeat until all wings are coated. (Prep time: 10 minutes)

Recipe View 5 mins In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat until it shimmers. A small sprinkle of flour should sizzle gently when it hits the oil. (Prep time: 5 minutes)

Recipe View 25 mins Carefully place the coated chicken wings into the hot oil, ensuring not to overcrowd the pan. Fry the wings in batches, turning occasionally, until they are golden brown and cooked through, about 20-25 minutes. Maintain a consistent oil temperature to ensure even cooking.

Recipe View 25 mins To ensure the chicken is fully cooked, insert an instant-read thermometer into the thickest part of a wing, near the bone. It should read 165 degrees F (74 degrees C). (Cook time: 25 minutes)

Recipe View 5 mins Remove the fried chicken wings from the skillet and place them on a wire rack to drain excess oil. Sprinkle with an additional pinch of paprika for color and flavor. Serve immediately and enjoy! (Prep time: 5 minutes)