Depending on where you’re from, either you love hummingbird cakes or you’ve never even heard of them. But loving it only requires one attempt. This tried-and-true crowd-pleaser is very sweet, but with to the addition of bananas, pineapples, and pecans, it has a lot more exotic, tropical sweetness. When topped with an extra-light cream cheese frosting, it truly makes the ultimate dessert.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 5 |
| Yield: | 10 chicken wings |
Ingredients
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 (5.3 ounce) can evaporated milk
- 10 chicken wings
- ½ cup olive oil
- 1 pinch paprika, or to taste
Instructions
- Mix flour, salt, 1/2 teaspoon paprika, garlic powder, and black pepper together in a resealable plastic bag.
- Pour evaporated milk into a bowl. Dip a few chicken wings into evaporated milk to coat. Remove wings from milk and shake to remove excess. Put wings into the resealable bag, seal the bag, and shake to coat wings in flour mixture. Move coated wings to a plate, keeping them from touching. Repeat process with remaining wings until all are coated in flour mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Fry chicken wings in hot olive oil, turning regularly, until browned on all sides and no longer pink at the bone, about 25 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C). Season fried wings with additional paprika.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- The nutrition data for this recipe includes the full amount of flour mixture. The actual amount of flour mixture consumed will vary.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 6 g |
| Sodium | 301 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe this other night, because I wanted to use my brand new deep fryer. And all I have to say is WOW! My family was very impressed, and astonished about the taste, and crunchiness of the outside. Instead of using condensed milk, I used buttermilk, and didnt exactly properly measure the spices and seasonings. I just eyed it all out, and it cane out beautiful! Very happy about the way this meal turned out. I served it with cilantro lime rice-a-roni and broccoli florets. I also made a quick buffalo dip sauce with hot sauce, garlic powder, butter, and pepper! DELICIOUS!
I made this exactly by the recipe. Wonderful. Even fairly crispy after refrigerated. This is my go to for fried chicken and wings. Thanks
Super quick and easy! A little under seasoned for just plain (no sauce used). I soaked in almond milk due to allergies- worked fine. Beautiful crisp coating.
We made this last night for the NFC championship games and they came out awesome! The wings by themselves were a little under salted but after slathering them in the wing sauce “http://allrecipes.com/recipe/219109/buffalo-chicken-wing-sauce/”, they were perfect . Both my wife and I thought they were the best wings we’d ever tasted. I’m a huge fan of the texture and crispness. These will go great tossed in a bowl with just about any sauce or rub.
12.29.15 We had a taste for some Buffalo-style wings, so I used this recipe, slathered the chicken with some wing sauce, and did just a couple things differently. I used buttermilk (which I know is always great for fried chicken) instead of evaporated milk. Also, I had concerns about frying these wings at a high temp in olive oil which has a low smoke point and isn’t neutral in flavor, so I used corn oil. These wings cooked up with a crispy coating but still juicy and tasty.