Chicken Wing Pieces

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chicken Wing Pieces to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chicken Wing Pieces, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 egg, beaten
• 1 cup milk
• 2 cups all-purpose flour
• 2 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 3/4 teaspoon MSG
• 1/8 teaspoon Paprika
• 1/8 teaspoon Garlic Powder
• If you are using frozen wings allow them to defrost and mari
• nate. If you are using fresh wings you are going to want to
• take the wing and remove the flipper and then break them int
• o two pieces and then marinate them. Combine the beaten egg
• with the milk in a small bowl. In another small bowl, combin
• e the flour, salt, pepper, garlic powder, paprika and MSG. W
• hen shortening is hot, dip each wing first in the flour mixt
• ure, then into the milk and egg mixture, and back into the f
• lour. Bread all the wings then refrigerate them until ready
• to use. When they are ready to be used fry them 6 at a time
• for 12 minutes. Remove from the shortening and allow them to

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

drain for 3 minutes

Step 2: Technique & Execution

For the barbecue ones dip in the barbe cue sauce and serve

Step 3: Technique & Execution

The Colonel also had a Roasted chicken that was mighty tasty

Step 4: Technique & Execution

The chicken was marinated also and then baked with his fam ous seasonings

Step 5: Technique & Execution

The baking process was long it takes 4 hours to bake it

Step 6: Technique & Execution

It is baked at 225 for 2 hours till the interna l temp was at 175