3 lbs. chicken drummies & wingettes

Juice of 1 lime

1 teaspoon Kocher salt

2 tablespoon Worcestershire sauce

3 cups vegetable or canola

For Green Seasoning:

1 stalk of Chinese celery

4 cloves of garlic

1/4 of an onion

1/4 cup flat leaf parsley

1/4 cup cilantro

2 sprigs of green onions

2 chili peppers of your choice (I used habanero)

Dry Rub:

1/4 teaspoon pink Himalayan sea salt

1/4 teaspoon garlic salt

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon Chinese five spice



I used a 3 pound package of wingettes and drummies. All this is, is regular sized wings cut at the joints, which then turned into little drum sticks and small wings. For this recipe, you can use any cut of meat you wish.

Wash and trim any excess skin or fat from your meat with cold water and the juice of the lime. Rinse and drain. Set aside while you prepare your green seasoning.

For the green seasoning, place all the ingredients above under green seasoning in a food processor/mini chopper and pulse until it is ground together.

Add 3 tablespoon of the green seasoning to your meat. If there is left over seasoning simply store in a jar and place in the fridge for up to 2 weeks. You can use it on any meat or fish.

Add to the meat the 1 teaspoon of kosher salt and Worcestershire sauce. Combine the mixture really well into the meat. Cover and set in the fridge to marinate for at least an hour to overnight.

While the meat is marinating, mix together your dry rub. Mix all the spices together. Set aside until ready to use.

When you are ready to fry your wings, remove the meat from the fridge and let it come to room temperature (at least 20 minutes before frying). Heat your oil to 300 degrees in a high frying pan.

When your oil is to the correct temperature, add 6 -8 wings at a time to fry. Do not crowd the pan. So if your pan can hold 6 without crowding then fry only 6 at a time. The oil should be enough to cover the wings so you are not standing there waiting to flip it.

My wings cooked for 8 minutes total and the drummies cooked for 10 minutes as the meat was thicker there.. If you are cooking the larger wings it may take about 12 minutes.

The reason I said to cook your meat at 300 is so that it cooks without burning or getting to dark.

When you remove the wings from the oil. Place it into a wide bowl and sprinkle the dry rub over it and toss. Don’t go too heavy on the dry rub. As it is a strong rub. Repeat until you have completed frying all your wings.

I served my wings with a chili lime sauce. It was yummy and finger licking good! You cannot say this wing had no flavor. And they sure were sexy!






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2 thoughts on “Sexy Chicken Wings!

  1. Henry

    Very nice finger Dish! Luv me some Wings and Drunsticks, so a sure try on this one sometime soon. Very clean presentation on the recipe write up as well the photo captions strep by step. Have never heard of Himalayan Salt before.

    Having glanced at many your recipes now I get the idea that your very good at Casual Entertaining when you have a few guests over at the house and making a few easy quick dishes that are tasty and leave your guests wanting more. Something like that would make a nice blog food post for Light Casual Entertaining ideas.


  2. Pingback: Sexy Chicken Wings | IMG Recipes| Share Your Favorite Recipes, Cooking Tips & Food Images

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