Here’s a classic recipe for crispy fried chicken wings that are perfect as an appetizer or snack:
Ingredients (Serves 4)
- 2 lbs (900 g) chicken wings
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
- Oil for frying (vegetable, canola, or peanut oil)
Optional for tossing:
- 1/2 cup hot sauce (like Frank’s RedHot)
- 2 tbsp butter, melted
Instructions
- Prep the wings:
- Pat wings dry with paper towels.
- Cut into drumettes and flats if needed; discard wing tips or save for stock.
- Season the flour:
- In a large bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Coat the wings:
- Toss wings in the seasoned flour until fully coated. Shake off excess.
- Heat the oil:
- Fill a deep skillet or pot with 2–3 inches of oil. Heat to 350°F (175°C).
- Fry the wings:
- Fry in batches for 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C).
- Drain on paper towels.
- Optional toss in sauce:
- Combine hot sauce and melted butter.
- Toss fried wings in the sauce until coated.
- Serve:
- Serve immediately with ranch or blue cheese dressing and celery sticks.
✅ Tips:
- For extra crispiness, double-dip wings: flour → egg wash → flour again.
- Baking alternative: Bake coated wings at 425°F (220°C) for 40–45 minutes, flipping halfway.
- You can experiment with other sauces: honey garlic, teriyaki, or BBQ.
I can also give a crispy air-fryer version that uses less oil but is just as crunchy.
Do you want me to share that version too?
