Southern Deep Fried Chicken Wings
Southern Deep Fried Chicken Wings
Ingredients
For the Chicken Marinade
- 4 pounds whole chicken wings
- 1/3 cup French's Yellow Mustard, as a binder
- 1 teaspoon onion powder
- 2 tablespoons garlic powder
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons dried parsley
- 1 1/2 tablespoons coarse black pepper
- 2 tablespoons Season All
- 2 teaspoons salt
- 2 tablespoons Louisiana Hot Sauce
For the Flour Coating
- 2 cups all purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons EverCrisp, (optional)
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon coarse black pepper
For Frying
- 4 cups vegetable oil, or enough to deep fry
Instructions
- 1
Add the 4 pounds of whole chicken wings to a large bowl.
⏱️ 1 min
- 2
To the bowl with the chicken, add the French’s Yellow Mustard, 1 teaspoon onion powder, 2 tablespoons garlic powder, 1 1/2 tablespoons chili powder, 1 1/2 tablespoons dried parsley, 1 1/2 tablespoons coarse black pepper, 2 tablespoons Season All, 2 teaspoons salt, and 2 tablespoons Louisiana Hot Sauce. Mix until every wing is fully coated. The wings should look thoroughly seasoned.
⏱️ 5 min
- 3
In a separate bowl, combine the all purpose flour, cornstarch, EverCrisp (if using), cayenne pepper, 1 teaspoon onion powder, 1 tablespoon garlic powder, and 1 tablespoon coarse black pepper. Whisk the ingredients together to ensure they are well combined and the flour is seasoned.
⏱️ 3 min
- 4
Drop the marinated wings into the seasoned flour, a few at a time. Toss them until they are fully coated. Ensure each wing is completely covered in the flour mixture.
⏱️ 5 min
- 5
Place the coated wings on a wire rack (preferably on a baking sheet lined with foil) and let them rest while the cooking oil heats. This resting period helps the coating adhere better. Pour enough vegetable oil into a large, heavy-bottomed pot or deep fryer to submerge the wings. Heat the oil to 375°F.
⏱️ 15 min•🌡️ 375
- 6
Carefully place the wings into the hot oil, frying in batches to avoid overcrowding the pot. Do not overcrowd, as this will lower the oil temperature and result in soggy chicken. Fry for 12 to 14 minutes per batch, or until they are golden brown, crispy, and cooked through to an internal temperature of 165°F.
⏱️ 25 min•🌡️ 375
- 7
Using tongs, transfer the fried wings to a clean wire rack to let the excess oil drain off before serving. Serve hot and enjoy the crispy, flavorful Southern Deep Fried Chicken Wings!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Southern Deep Fried Chicken Wings
For the Chicken Marinade
- 4 pounds whole chicken wings
- 1/3 cup French's Yellow Mustard, as a binder
- 1 teaspoon onion powder
- 2 tablespoons garlic powder
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons dried parsley
- 1 1/2 tablespoons coarse black pepper
- 2 tablespoons Season All
- 2 teaspoons salt
- 2 tablespoons Louisiana Hot Sauce
For the Flour Coating
- 2 cups all purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons EverCrisp, (optional)
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon coarse black pepper
For Frying
- 4 cups vegetable oil, or enough to deep fry
Instructions
- 1
Add the 4 pounds of whole chicken wings to a large bowl.
⏱️ 1 min - 2
To the bowl with the chicken, add the French’s Yellow Mustard, 1 teaspoon onion powder, 2 tablespoons garlic powder, 1 1/2 tablespoons chili powder, 1 1/2 tablespoons dried parsley, 1 1/2 tablespoons coarse black pepper, 2 tablespoons Season All, 2 teaspoons salt, and 2 tablespoons Louisiana Hot Sauce. Mix until every wing is fully coated. The wings should look thoroughly seasoned.
⏱️ 5 min - 3
In a separate bowl, combine the all purpose flour, cornstarch, EverCrisp (if using), cayenne pepper, 1 teaspoon onion powder, 1 tablespoon garlic powder, and 1 tablespoon coarse black pepper. Whisk the ingredients together to ensure they are well combined and the flour is seasoned.
⏱️ 3 min - 4
Drop the marinated wings into the seasoned flour, a few at a time. Toss them until they are fully coated. Ensure each wing is completely covered in the flour mixture.
⏱️ 5 min - 5
Place the coated wings on a wire rack (preferably on a baking sheet lined with foil) and let them rest while the cooking oil heats. This resting period helps the coating adhere better. Pour enough vegetable oil into a large, heavy-bottomed pot or deep fryer to submerge the wings. Heat the oil to 375°F.
⏱️ 15 min•🌡️ 375 - 6
Carefully place the wings into the hot oil, frying in batches to avoid overcrowding the pot. Do not overcrowd, as this will lower the oil temperature and result in soggy chicken. Fry for 12 to 14 minutes per batch, or until they are golden brown, crispy, and cooked through to an internal temperature of 165°F.
⏱️ 25 min•🌡️ 375 - 7
Using tongs, transfer the fried wings to a clean wire rack to let the excess oil drain off before serving. Serve hot and enjoy the crispy, flavorful Southern Deep Fried Chicken Wings!
⏱️ 5 min