Description
Crispy fried chicken wings that are perfectly seasoned and golden brown, offering a deliciously crunchy texture with the option to toss in your favorite sauce for added flavor. This recipe is straightforward, requiring simple ingredients and about 40 minutes from start to finish.
Ingredients
Scale
Chicken Wings
- 2 pounds of chicken wings
Dry Coating Mix
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional for heat)
For Frying and Serving
- Vegetable oil for frying (about 2 inches deep)
- Your favorite sauce (e.g., buffalo, barbecue)
Instructions
- Prepare the Chicken: Rinse the chicken wings under cold water to clean them thoroughly and pat dry with paper towels to ensure the coating sticks well.
- Mix the Dry Ingredients: In a large bowl, thoroughly combine the flour, baking powder, garlic powder, onion powder, paprika, salt, black pepper, and optional cayenne pepper, creating an even seasoning blend.
- Coat the Wings: Dredge each chicken wing in the dry flour mixture, making sure it is fully coated, then shake off any excess to avoid clumps and ensure even frying.
- Heat the Oil: Fill a deep frying pan or pot with about 2 inches of vegetable oil and heat it to 350°F (175°C) to prepare for frying.
- Fry the Wings: Carefully place the coated wings into the hot oil in small batches so they cook evenly and avoid overcrowding; fry for 10-12 minutes until golden brown and crispy.
- Drain Excess Oil: Remove the cooked wings and place them on paper towels to absorb any excess oil, ensuring they remain crisp and not greasy.
- Toss in Sauce: If desired, immediately toss the warm wings in your favorite sauce such as buffalo or barbecue to coat them with flavor.
- Serve Hot: Transfer the wings to a serving platter and enjoy them while hot and crispy.
Notes
- Make sure the oil temperature stays around 350°F to ensure crispy wings without being greasy.
- Do not overcrowd the pan to maintain consistent cooking and crispiness.
- Adjust cayenne pepper quantity based on your heat preference or omit if sensitive to spice.
- Use a thermometer for accurate oil temperature to avoid under or overcooking.
- Serve immediately for the best texture, as wings can lose crispiness when cooled.
