Crispy Fried Chicken Wings
Crispy Fried Chicken Wings
Ingredients
- 2 pounds chicken wing portions, cleaned
For the Marinade
- 1 1/2 cups buttermilk
- 1/4 cup hot sauce
- 1 tablespoon garlic seasoning, low sodium
- 1 tablespoon all-purpose seasoning, low sodium
- 1 teaspoon smoked paprika
For the Breading
- 2 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons garlic seasoning, low sodium
- 3 tablespoons all-purpose seasoning, low sodium
- 1 tablespoon smoked paprika
- 1 tablespoon Italian seasoning
- 1/4 teaspoon cayenne pepper, up to 1/2 teaspoon for more heat
For Frying
- 4 cups vegetable oil, or enough to deep-fry
Instructions
- 1
In a large bowl, combine the buttermilk, hot sauce, 1 tablespoon of low sodium garlic seasoning, 1 tablespoon of low sodium all-purpose seasoning, and 1 teaspoon of smoked paprika. Whisk until well combined.
⏱️ 5 min
- 2
Add the cleaned chicken wing portions to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize.
⏱️ 5 min
- 3
In a separate large bowl, combine the all-purpose flour, corn starch, salt, black pepper, 3 tablespoons of low sodium garlic seasoning, 3 tablespoons of low sodium all-purpose seasoning, 1 tablespoon of smoked paprika, 1 tablespoon of Italian seasoning, and cayenne pepper. Whisk all the dry ingredients together thoroughly until no lumps remain.
⏱️ 10 min
- 4
Remove the marinated chicken wings from the refrigerator. Working with one piece at a time, dredge the chicken in the dry breading mixture, pressing to ensure it's fully coated. Shake off any excess.
⏱️ 5 min
- 5
Dip the breaded chicken piece back into the wet marinade, allowing any excess to drip off. Immediately dredge the chicken once more in the dry breading mixture, pressing firmly to create a thick, crispy coating. Place the fully breaded chicken on a wire rack set over a baking sheet. Repeat for all remaining chicken pieces.
⏱️ 10 min
- 6
Heat the vegetable oil in a deep pot or deep fryer over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 10 min•🌡️ 350
- 7
Carefully place the breaded chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary to maintain oil temperature.
⏱️ 2 min•🌡️ 350
- 8
Fry the chicken for approximately 8-10 minutes, or until it is golden brown, crispy, and cooked through to an internal temperature of 165°F. Flip the chicken occasionally to ensure even cooking and browning.
⏱️ 10 min•🌡️ 350
- 9
Once cooked, remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. This helps keep the wings crispy.
⏱️ 3 min
- 10
Serve the crispy fried chicken wings hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken Wings
- 2 pounds chicken wing portions, cleaned
For the Marinade
- 1 1/2 cups buttermilk
- 1/4 cup hot sauce
- 1 tablespoon garlic seasoning, low sodium
- 1 tablespoon all-purpose seasoning, low sodium
- 1 teaspoon smoked paprika
For the Breading
- 2 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons garlic seasoning, low sodium
- 3 tablespoons all-purpose seasoning, low sodium
- 1 tablespoon smoked paprika
- 1 tablespoon Italian seasoning
- 1/4 teaspoon cayenne pepper, up to 1/2 teaspoon for more heat
For Frying
- 4 cups vegetable oil, or enough to deep-fry
Instructions
- 1
In a large bowl, combine the buttermilk, hot sauce, 1 tablespoon of low sodium garlic seasoning, 1 tablespoon of low sodium all-purpose seasoning, and 1 teaspoon of smoked paprika. Whisk until well combined.
⏱️ 5 min - 2
Add the cleaned chicken wing portions to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize.
⏱️ 5 min - 3
In a separate large bowl, combine the all-purpose flour, corn starch, salt, black pepper, 3 tablespoons of low sodium garlic seasoning, 3 tablespoons of low sodium all-purpose seasoning, 1 tablespoon of smoked paprika, 1 tablespoon of Italian seasoning, and cayenne pepper. Whisk all the dry ingredients together thoroughly until no lumps remain.
⏱️ 10 min - 4
Remove the marinated chicken wings from the refrigerator. Working with one piece at a time, dredge the chicken in the dry breading mixture, pressing to ensure it's fully coated. Shake off any excess.
⏱️ 5 min - 5
Dip the breaded chicken piece back into the wet marinade, allowing any excess to drip off. Immediately dredge the chicken once more in the dry breading mixture, pressing firmly to create a thick, crispy coating. Place the fully breaded chicken on a wire rack set over a baking sheet. Repeat for all remaining chicken pieces.
⏱️ 10 min - 6
Heat the vegetable oil in a deep pot or deep fryer over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 10 min•🌡️ 350 - 7
Carefully place the breaded chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary to maintain oil temperature.
⏱️ 2 min•🌡️ 350 - 8
Fry the chicken for approximately 8-10 minutes, or until it is golden brown, crispy, and cooked through to an internal temperature of 165°F. Flip the chicken occasionally to ensure even cooking and browning.
⏱️ 10 min•🌡️ 350 - 9
Once cooked, remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. This helps keep the wings crispy.
⏱️ 3 min - 10
Serve the crispy fried chicken wings hot and enjoy!