Colonel's Wings from KFC feature tender, juicy chicken wings seasoned with a bold blend of 11 herbs and spices, fried to a crispy golden perfection, delivering a flavorful and crunchy bite every time.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Tongs
- Baking sheet or tray
- Wire rack
- Meat thermometer
- Paper towels
- Measuring cups
- Measuring spoons
- Kitchen knife
- Cutting board
Ingredients
- 2 lbs (900g) chicken wings
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried mustard
- 2 large eggs
- 1 cup whole milk
- Vegetable oil (for frying)
Your choice of spices plays a crucial role in mimicking Colonel's Wings from KFC, as the unique blend of 11 herbs and spices creates the signature flavor. Measuring each seasoning precisely is important to balance the boldness without overpowering the chicken. Use whole milk and fresh eggs for the batter to ensure a smooth coating that crisps up well during frying. Vegetable oil with a high smoke point is ideal to achieve the golden, crunchy texture without burning. This Colonel's Wings copycat recipe lets you recreate the iconic taste right in your own kitchen.
Instructions
- Cut chicken wings into drumettes and flats if necessary.
- Pat chicken wings dry with paper towels.
- In a mixing bowl, whisk together flour, salt, basil, thyme, oregano, black pepper, white pepper, garlic powder, onion powder, paprika, celery salt, ground ginger, and dried mustard.
- In a separate bowl, beat eggs and whisk in the milk.
- Preheat vegetable oil in deep fryer to 350°F (175°C).
- Dip each wing into the egg and milk mixture, then dredge in the seasoned flour mixture, pressing to coat well.
- Place coated wings on a wire rack set over a baking tray.
- Let wings rest for 10–15 minutes to help coating adhere.
- Fry wings in batches for 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temperature should be 165°F/74°C).
- Place fried wings on a paper towel-lined tray to drain excess oil.
- Serve hot.
Substitution
Colonel's Wings from KFC copycat recipes replicate the iconic taste by using a precise blend of 11 herbs and spices to season tender chicken wings, which are then fried until golden and crispy. You can substitute dried herbs with fresh ones in the same quantities, but adjust for moisture by lightly patting the wings dry before coating. If a deep fryer is unavailable, a heavy-bottomed pot with a thermometer ensures precise frying temperatures to achieve the perfect crunch. Whole milk can be replaced with buttermilk or a mix of milk and lemon juice for added tenderness and tang in the egg wash. Remember to use a meat thermometer to verify the wings reach an internal temperature of 165degF (74degC) to guarantee safe, juicy results.
Tips
Patting your chicken wings dry is crucial to achieve a crispy coating, as excess moisture can cause the batter to become soggy. When dredging wings in the seasoned flour mixture, press the coating firmly to ensure it adheres well and creates a crunchy texture. Use a meat thermometer to check that the internal temperature reaches 165degF (74degC), ensuring your wings are safely cooked without drying out. After frying, rest the wings on paper towels to drain excess oil, keeping your Colonel's Wings crisp and flavorful.
Nutritions
KFC Colonel's Wings provide a high-protein meal with roughly 20-25 grams of protein per serving, essential for muscle repair and growth. The frying process adds a significant amount of fat, particularly from vegetable oil, contributing to around 15-20 grams of fat per serving, including saturated fat. The seasoned flour coating contains carbohydrates, primarily from all-purpose flour, supplying energy with approximately 15-20 grams per serving. You can balance your meal with vegetables or a light side to offset the calorie density and maintain nutritional variety.
Storage
Store leftover Colonel's Wings in an airtight container and refrigerate within two hours of cooking to maintain freshness. For best quality, consume them within 3 to 4 days, reheating in an oven or air fryer to restore crispiness without drying out the wings. Your wings will stay flavorful and juicy when properly stored and reheated gently.
Variation or Alternatives
You can substitute whole milk with buttermilk for a tangier flavor and tenderizing effect on the chicken wings. Experiment with baking the wings at 400degF (200degC) on a wire rack instead of frying to reduce oil consumption while maintaining crispiness. Swap out some of the dried herbs like thyme and oregano for smoked paprika or cayenne pepper to add a smoky or spicy kick. Use a meat thermometer to ensure the internal temperature reaches 165degF (74degC) for safe consumption and optimal juiciness.
Allergies
Colonel's Wings from KFC contain common allergens such as eggs and milk, which can trigger reactions in individuals with egg or dairy allergies. The all-purpose flour used for coating contains gluten, posing a risk for those with wheat or gluten sensitivities. You should exercise caution if you have allergies to any herbs or spices listed, as even dried seasonings like mustard, celery salt, and garlic powder may cause adverse reactions.
Why this recipe?
KFC's Colonel's Wings menu is renowned for its unique blend of secret herbs and spices, delivering a crispy, flavorful experience that sets it apart from typical fried wings. The wings' perfect balance of spice and savory notes appeals to a wide audience, making them a favorite at gatherings and casual meals. Attempting a copycat recipe allows you to recreate this iconic taste at home, customizing spice levels and ingredients to suit Your preferences while saving money. Mastering the Colonel's Wings recipe can elevate your cooking skills and impress friends with authentic, restaurant-quality wings.