Let us set the scene: you’re hungry, craving delectable chicken slathered in sauce and brought directly to your door. You scramble for the phone, call the number you know by heart, and wait as the long dial tones to order your delicious wings. Only something’s wrong: no one from Wings Over picks up the phone. Maybe it’s because civilization has collapsed around you, or maybe it’s because Wings Over is just closed. Either way, you’re on your own when it comes to chicken wings. Luckily, you can actually make some tasty wings that rival those of Wings Over yourself. All you need are some simple ingredients and a functioning oven.  Here’s how you can still satisfy that Wing Over craving with a surprising amount of ease. Welcome to Onward Chef: Wings Over. 

 First, the ingredients:

To make your very own Wings Over, you’re going to need these ingredients.

• Chicken Breasts
• All-Purpose Flour
• Buttermilk
• Eggs
• Salt
• Garlic Powder
• Pepper
• Oil (for frying)
• Your Sauce of choice

With the exception of buttermilk, all of these things are common to any college apartment’s kitchen. And here’s a pro tip: if you can’t find any buttermilk at home, and are too strapped for cash to buy some, simply add one tablespoon of lemon juice to a cup of milk. Let it sit for five minutes, and it’s good to go!

Step one is easy, prepare the chicken by cutting it into strip form. You can cook as much chicken as you like, but just be ready to prepare a lot of eggs and flour for egg washes.

Step two is setting up the batter to be fried. First mix the flour with a teaspoon of each of the seasonings, salt pepper and garlic powder, add more to taste.

Add the egg and some buttermilk to a separate bowl and whisk together.

Step three, prepare and heat the oil. In a skillet, heat the oil to 375 degrees. We used a pot to cook a larger quantity at once, but be careful! Not all pots can be used to deep fry.

While the oil is heating, grab a large metal bowl and pour your sauce of choice in. We made a specialty buffalo mixture using three parts buffalo sauce, one part Italian dressing.

Step four: fry time. Dip the chicken tender slices into the egg wash, and then roll them around in the flour mixture coating them thoroughly.

Drop carefully into the oil and allow each piece to cook for 2-3 minutes.

In step five, things get saucy. Remove the chicken from the oil, and add it to the bowl with sauce while it is still hot. Toss the wings in sauce until thoroughly coated and put onto plate. A quick note, be careful and don’t get sauce on the receptacle you’re using to remove the chicken. Oil does not like other liquids, and can be very dangerous.

Once the wings are finished being saucified, serve while hot and enjoy!

photo: Amanda Strassler