Loaded Crispy Fried Chicken Wings
Loaded Crispy Fried Chicken Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, flats and drumettes, patted very dry
For the Marinade & Seasoning
- 1 tablespoon bouillon powder, chicken or vegetable
- 1 tablespoon garlic powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 tablespoon light brown sugar, packed
For the Crispy Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup corn starch
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Frying
- 4 cups vegetable oil, or other neutral oil, for deep frying
For the Sweet & Spicy Glaze
- 1/2 cup hot sauce, such as Frank's RedHot
- 1/4 cup honey
- 2 tablespoons light brown sugar, packed
- 2 tablespoons butter, unsalted
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- 1
Ensure chicken wings are thoroughly patted dry with paper towels. This is crucial for achieving maximum crispiness. If desired, trim any excess skin or separate flats and drumettes.
⏱️ 5 min
- 2
In a large bowl, combine the bouillon powder, garlic powder, smoked paprika, chili powder, cayenne pepper, and 1 tablespoon of light brown sugar. Add the dried chicken wings and toss until every wing is evenly coated with the spice mixture. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 3
While the wings are marinating, prepare the dredge. In a separate shallow dish or large resealable plastic bag, whisk together the all-purpose flour, corn starch, salt, and black pepper until well combined.
⏱️ 5 min
- 4
Working in batches, remove the marinated wings from the refrigerator. Dredge each wing thoroughly in the flour mixture, ensuring it's completely coated. Shake off any excess flour. Place the dredged wings on a wire rack set over a baking sheet, allowing them to rest for 10-15 minutes. This resting period helps the coating adhere better and prevents it from falling off during frying.
⏱️ 10 min
- 5
Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, filling it about 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to accurately monitor the temperature.
⏱️ 10 min•🌡️ 350
- 6
Carefully add the dredged chicken wings to the hot oil, working in batches to avoid overcrowding the pot. Do not add too many wings at once, as this will drop the oil temperature and result in soggy wings. Fry for 8-10 minutes per batch, turning occasionally, until the wings are golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 20 min•🌡️ 350
- 7
Using tongs or a spider strainer, remove the fried wings from the oil and place them back on the wire rack set over the baking sheet to drain any excess oil. Repeat with remaining batches.
⏱️ 5 min
- 8
While the last batch of wings is frying, prepare the glaze. In a small saucepan, combine the hot sauce, honey, 2 tablespoons of light brown sugar, and unsalted butter. Bring to a gentle simmer over medium heat, stirring until the butter is melted and the sugar is dissolved. Cook for 2-3 minutes until the sauce slightly thickens.
⏱️ 5 min
- 9
Once all wings are fried, transfer them to a large clean bowl. Pour the warm sweet and spicy glaze over the wings and toss gently until they are thoroughly coated.
⏱️ 2 min
- 10
Serve immediately, garnished with fresh chopped cilantro or sliced green onions if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Crispy Fried Chicken Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, flats and drumettes, patted very dry
For the Marinade & Seasoning
- 1 tablespoon bouillon powder, chicken or vegetable
- 1 tablespoon garlic powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 tablespoon light brown sugar, packed
For the Crispy Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup corn starch
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Frying
- 4 cups vegetable oil, or other neutral oil, for deep frying
For the Sweet & Spicy Glaze
- 1/2 cup hot sauce, such as Frank's RedHot
- 1/4 cup honey
- 2 tablespoons light brown sugar, packed
- 2 tablespoons butter, unsalted
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- 1
Ensure chicken wings are thoroughly patted dry with paper towels. This is crucial for achieving maximum crispiness. If desired, trim any excess skin or separate flats and drumettes.
⏱️ 5 min - 2
In a large bowl, combine the bouillon powder, garlic powder, smoked paprika, chili powder, cayenne pepper, and 1 tablespoon of light brown sugar. Add the dried chicken wings and toss until every wing is evenly coated with the spice mixture. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 3
While the wings are marinating, prepare the dredge. In a separate shallow dish or large resealable plastic bag, whisk together the all-purpose flour, corn starch, salt, and black pepper until well combined.
⏱️ 5 min - 4
Working in batches, remove the marinated wings from the refrigerator. Dredge each wing thoroughly in the flour mixture, ensuring it's completely coated. Shake off any excess flour. Place the dredged wings on a wire rack set over a baking sheet, allowing them to rest for 10-15 minutes. This resting period helps the coating adhere better and prevents it from falling off during frying.
⏱️ 10 min - 5
Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, filling it about 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to accurately monitor the temperature.
⏱️ 10 min•🌡️ 350 - 6
Carefully add the dredged chicken wings to the hot oil, working in batches to avoid overcrowding the pot. Do not add too many wings at once, as this will drop the oil temperature and result in soggy wings. Fry for 8-10 minutes per batch, turning occasionally, until the wings are golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 20 min•🌡️ 350 - 7
Using tongs or a spider strainer, remove the fried wings from the oil and place them back on the wire rack set over the baking sheet to drain any excess oil. Repeat with remaining batches.
⏱️ 5 min - 8
While the last batch of wings is frying, prepare the glaze. In a small saucepan, combine the hot sauce, honey, 2 tablespoons of light brown sugar, and unsalted butter. Bring to a gentle simmer over medium heat, stirring until the butter is melted and the sugar is dissolved. Cook for 2-3 minutes until the sauce slightly thickens.
⏱️ 5 min - 9
Once all wings are fried, transfer them to a large clean bowl. Pour the warm sweet and spicy glaze over the wings and toss gently until they are thoroughly coated.
⏱️ 2 min - 10
Serve immediately, garnished with fresh chopped cilantro or sliced green onions if desired.
⏱️ 1 min