Flavorful Deep Fried Chicken Wings

Let’s talk about chicken wings – they’re one of those foods that just makes everyone happy. I’ve been making these deep fried wings for years, and they never fail to disappear quickly at our family gatherings. There’s something about that crispy outside and juicy inside that keeps people coming back for more.

I know some folks get nervous about deep frying at home, but trust me, it’s easier than you might think. Over time, I’ve figured out all the little tricks to get these wings just right without making a huge mess in the kitchen. Plus, once you’ve got the basic method down, you can play around with different sauces and seasonings.

Whether you’re planning game day snacks or just craving some good old comfort food, these wings hit the spot every time. And the best part? You probably already have most of the ingredients in your kitchen right now.

What Kind of Chicken Wings Should I Use?

For deep frying, you’ll want to look for fresh, meaty wings that are similar in size so they cook evenly. At the store, you’ll typically find whole wings that include all three parts (drumette, flat, and tip) or wings that are already split into drumettes and flats – either option works great, though split wings are more convenient since you won’t need to cut them yourself. If you’re buying whole wings, just remember to remove the wing tip before cooking since it can burn easily and doesn’t have much meat. Fresh wings are ideal, but if you’re using frozen ones, make sure they’re completely thawed and patted dry before frying to prevent oil splatter and ensure crispy results.

Options for Substitutions

This crispy chicken wing recipe can be adapted with several ingredient swaps if needed:

• Peanut oil: While peanut oil is great for frying, you can use other oils with high smoke points like vegetable oil, canola oil, or sunflower oil. Just avoid olive oil as it’s not suitable for deep frying.
• Hot sauce: Frank’s RedHot can be replaced with Tabasco, Crystal, or any Louisiana-style hot sauce. If you’re not into heat, try using BBQ sauce or honey mustard instead.
• Plain flour: All-purpose flour works best, but you can use self-rising flour – just skip the baking powder if you do. For a gluten-free option, try rice flour or a gluten-free flour blend, though the texture might be slightly different.
• Egg wash: If you’re out of eggs, you can use buttermilk or heavy cream as your wet ingredient. For a dairy-free option, try using plant-based milk mixed with a teaspoon of vinegar.
• Seasonings: Feel free to adjust the spices to your taste. Italian seasoning, paprika, or ranch seasoning mix can be good additions. If you’re missing one spice, you can leave it out or double up on another – except for the salt, which is pretty important for flavor.

Watch Out for These Mistakes While Frying

The biggest mistake when frying chicken wings is overcrowding the pot, which causes the oil temperature to drop and leads to greasy, soggy wings – work in small batches of 6-8 wings at a time for the crispiest results. Getting your oil temperature wrong can ruin your wings, so use a thermometer to maintain a steady 350-375°F throughout cooking, and never add wings to oil that isn’t hot enough. To ensure even cooking, pat your wings completely dry before coating them, as excess moisture will cause the oil to splatter and prevent the coating from getting crispy. For extra-crunchy wings, let the coated wings rest on a wire rack for 10-15 minutes before frying, which helps the coating adhere better and creates a thicker crust.

What to Serve With Chicken Wings?

When it comes to serving crispy fried wings, you can’t go wrong with the classic combo of celery and carrot sticks with a side of cool ranch or blue cheese dressing for dipping. A creamy coleslaw or a simple potato salad makes an excellent side dish that balances out the heat and crunch of the wings. For a more filling meal, try serving these wings with some crispy french fries, sweet potato wedges, or even mac and cheese – the creamy pasta is perfect for cooling down your taste buds between bites of spicy wings. And don’t forget to have plenty of napkins on hand – these wings are definitely meant to be eaten with your fingers!

Storage Instructions

Keep Fresh: These crispy wings stay good in an airtight container in the fridge for up to 4 days. I like to place paper towels between layers to absorb any excess moisture and help maintain that awesome crunch. They make great leftovers for quick lunches or late-night snacks!

Freeze: You can freeze your cooked wings for up to 3 months in a freezer-safe container. Just make sure they’re completely cool before freezing. While they won’t be quite as crispy as fresh, they’re still pretty good when you need a quick wing fix.

Reheat: To get back some of that crispy goodness, pop the wings in the oven at 375°F for about 10-15 minutes, or use an air fryer at 375°F for 5-7 minutes. Avoid using the microwave if possible – it’ll make them soggy. A quick tip: let them sit at room temperature for about 15 minutes before reheating for more even warming.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4400
• Protein: 230-250 g
• Fat: 280-300 g
• Carbohydrates: 200-220 g

Ingredients

• 2 pounds of chicken wings
• 3 quarts of peanut oil for frying (or any high smoke point oil)
• 1 egg
• 1 tablespoon water
• 1/4 cup hot sauce (such as frank’s or similar)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper
• A pinch of cayenne pepper
• 1 cup plain flour
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Step 1: Prepare the Chicken Wing Seasoning

In a small bowl, combine the chicken wing seasoning ingredients.

Thoroughly season the wings all over, ensuring an even coverage.

Pat down the seasonings to help them adhere to the wings.

Set the seasoned wings aside to allow the flavors to meld.

Step 2: Prepare the Egg Mixture

In a large bowl, crack open an egg and mix it with the hot sauce and a little water.

Whisk lightly until the ingredients are well combined.

This mixture will help the flour coating adhere to the wings.

Set aside.

Step 3: Prepare the Flour Coating

In a separate large bowl, combine the flour with baking powder, salt, and pepper.

Mix these dry ingredients together until they are well combined.

This will form a crispy coating when fried.

Set aside.

Step 4: Heat the Oil

In a large cast iron pot, heat 3 quarts of peanut oil to 375°F over a gas burner.

Ensure that the oil does not rise higher than the middle of the pot to prevent overflow or accidents.

Step 5: Coat the Wings

Drop the seasoned wings into the bowl with the egg mixture and toss them with your hands to ensure even coverage.

Pick up a few wings at a time, shake off any excess egg mixture, and drop them into the flour bowl.

Once all the wings are in the flour bowl, toss them thoroughly with the flour, shake off any excess, and they are ready for frying.

Step 6: Fry the Chicken Wings

Carefully place the floured wings into the preheated oil.

The temperature will initially drop to about 350°F, which is perfect for deep frying.

Adjust the burner as necessary to maintain the oil temperature at 350°F.

Fry the wings for about 4 minutes or until their internal temperature reaches approximately 185°F – 190°F.

Step 7: Drain and Serve

Using a slotted spoon or tongs, remove the wings from the hot oil and place them on a platter lined with paper towels to drain off the excess oil.

Serve immediately with your favorite wing dip or toss them in a sauce of your choice for an additional burst of flavor.