Crispy Fried Chicken Wings
Crispy Fried Chicken Wings
Ingredients
For Cleaning the Chicken
- 2 pounds chicken wings
- 2 limes, halved
- as needed water
For Marinating the Chicken
- 2 eggs, whisked
- 1 packet Sazon seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Nature's Seasoning All-Purpose Seasoning
- 1 teaspoon garlic and herb seasoning
- 1 tablespoon liquid chicken bouillon
- 1 tablespoon dry mustard powder
- 2 tablespoons Louisiana hot sauce
- 1/4 cup Heinz yellow mustard
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 packet Sazon seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Nature's Seasoning All-Purpose Seasoning
- 1 teaspoon garlic and herb seasoning
- 1 tablespoon powdered chicken bouillon
For Frying and Serving
- as needed frying oil
- as needed Louisiana hot sauce, for drizzling (optional)
Instructions
- 1
Place chicken wings into a large metal bowl. Add the halved limes to the bowl with the chicken wings. Fill the bowl with water, submerging the chicken wings and limes.
⏱️ 2 min
- 2
Rub the chicken wings with the limes in the water to clean them. Drain the dirty water from the bowl, removing any visible feathers or slime.
⏱️ 3 min
- 3
Rinse the chicken wings thoroughly with fresh running water. Drain the water again, then pat the cleaned chicken wings dry with paper towels.
⏱️ 5 min
- 4
Sanitize the kitchen area: Pour dish soap into the metal bowl that held the raw chicken. Spray the sink basin and surrounding countertop area with all-purpose disinfectant cleaner. Use a sponge to scrub the inside of the bowl with soap and water, then rinse the bowl.
⏱️ 5 min
- 5
Using the sponge with disinfectant cleaner, thoroughly scrub the entire sink basin, including the faucet and the sink grate, to disinfect any areas that might have come into contact with raw chicken. Rinse the sink and surrounding areas with water. Wipe down the faucet and countertop with a clean white cloth.
⏱️ 5 min
- 6
Place the cleaned and patted dry chicken wings into a clean glass bowl. In a separate small bowl, whisk the eggs.
⏱️ 2 min
- 7
Add the Sazon seasoning, smoked paprika, Nature's Seasoning All-Purpose Seasoning, garlic and herb seasoning, liquid chicken bouillon, dry mustard powder, and Louisiana hot sauce to the chicken wings.
⏱️ 3 min
- 8
Pour the whisked eggs over the chicken wings. Add the Heinz yellow mustard. Using gloved hands, thoroughly mix all the ingredients, ensuring each chicken wing is completely coated in the marinade.
⏱️ 5 min
- 9
In a large metal bowl, combine the all-purpose flour and cornstarch. Add the Sazon seasoning, smoked paprika, Nature's Seasoning All-Purpose Seasoning, garlic and herb seasoning, and powdered chicken bouillon to the dry mixture. Whisk all the dry ingredients together until well combined.
⏱️ 5 min
- 10
Take a marinated chicken wing, shake off any excess liquid. Place the chicken wing into the dry batter. Press the dry batter firmly onto the chicken wing, ensuring it is fully coated. Place the coated chicken wing onto a sheet tray fitted with a baking rack. Repeat for all chicken wings.
⏱️ 10 min
- 11
Allow the dredged chicken wings to rest on the rack for approximately 15 minutes to allow the flour coating to adhere.
⏱️ 15 min
- 12
Heat frying oil in a large pot or deep pan to a temperature between 350°F and 375°F. Use a thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 350
- 13
Carefully place the coated chicken wings into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for 10 to 12 minutes, or until they are golden brown and float to the top of the oil.
⏱️ 12 min•🌡️ 375
- 14
Remove the fried chicken wings from the oil and place them on a clean wire rack to drain excess oil. Ensure the internal cooking temperature of the chicken reaches 165°F for safe consumption.
⏱️ 2 min
- 15
Serve the fried chicken wings immediately. Optionally, drizzle with additional hot sauce.
⏱️ 1 min
Kitchen Tools
Crispy Fried Chicken Wings
For Cleaning the Chicken
- 2 pounds chicken wings
- 2 limes, halved
- as needed water
For Marinating the Chicken
- 2 eggs, whisked
- 1 packet Sazon seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Nature's Seasoning All-Purpose Seasoning
- 1 teaspoon garlic and herb seasoning
- 1 tablespoon liquid chicken bouillon
- 1 tablespoon dry mustard powder
- 2 tablespoons Louisiana hot sauce
- 1/4 cup Heinz yellow mustard
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 packet Sazon seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Nature's Seasoning All-Purpose Seasoning
- 1 teaspoon garlic and herb seasoning
- 1 tablespoon powdered chicken bouillon
For Frying and Serving
- as needed frying oil
- as needed Louisiana hot sauce, for drizzling (optional)
Instructions
- 1
Place chicken wings into a large metal bowl. Add the halved limes to the bowl with the chicken wings. Fill the bowl with water, submerging the chicken wings and limes.
⏱️ 2 min - 2
Rub the chicken wings with the limes in the water to clean them. Drain the dirty water from the bowl, removing any visible feathers or slime.
⏱️ 3 min - 3
Rinse the chicken wings thoroughly with fresh running water. Drain the water again, then pat the cleaned chicken wings dry with paper towels.
⏱️ 5 min - 4
Sanitize the kitchen area: Pour dish soap into the metal bowl that held the raw chicken. Spray the sink basin and surrounding countertop area with all-purpose disinfectant cleaner. Use a sponge to scrub the inside of the bowl with soap and water, then rinse the bowl.
⏱️ 5 min - 5
Using the sponge with disinfectant cleaner, thoroughly scrub the entire sink basin, including the faucet and the sink grate, to disinfect any areas that might have come into contact with raw chicken. Rinse the sink and surrounding areas with water. Wipe down the faucet and countertop with a clean white cloth.
⏱️ 5 min - 6
Place the cleaned and patted dry chicken wings into a clean glass bowl. In a separate small bowl, whisk the eggs.
⏱️ 2 min - 7
Add the Sazon seasoning, smoked paprika, Nature's Seasoning All-Purpose Seasoning, garlic and herb seasoning, liquid chicken bouillon, dry mustard powder, and Louisiana hot sauce to the chicken wings.
⏱️ 3 min - 8
Pour the whisked eggs over the chicken wings. Add the Heinz yellow mustard. Using gloved hands, thoroughly mix all the ingredients, ensuring each chicken wing is completely coated in the marinade.
⏱️ 5 min - 9
In a large metal bowl, combine the all-purpose flour and cornstarch. Add the Sazon seasoning, smoked paprika, Nature's Seasoning All-Purpose Seasoning, garlic and herb seasoning, and powdered chicken bouillon to the dry mixture. Whisk all the dry ingredients together until well combined.
⏱️ 5 min - 10
Take a marinated chicken wing, shake off any excess liquid. Place the chicken wing into the dry batter. Press the dry batter firmly onto the chicken wing, ensuring it is fully coated. Place the coated chicken wing onto a sheet tray fitted with a baking rack. Repeat for all chicken wings.
⏱️ 10 min - 11
Allow the dredged chicken wings to rest on the rack for approximately 15 minutes to allow the flour coating to adhere.
⏱️ 15 min - 12
Heat frying oil in a large pot or deep pan to a temperature between 350°F and 375°F. Use a thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 350 - 13
Carefully place the coated chicken wings into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for 10 to 12 minutes, or until they are golden brown and float to the top of the oil.
⏱️ 12 min•🌡️ 375 - 14
Remove the fried chicken wings from the oil and place them on a clean wire rack to drain excess oil. Ensure the internal cooking temperature of the chicken reaches 165°F for safe consumption.
⏱️ 2 min - 15
Serve the fried chicken wings immediately. Optionally, drizzle with additional hot sauce.
⏱️ 1 min