Crispy Fried Chicken Wings
Crispy Fried Chicken Wings
Ingredients
- 2 pounds chicken wings, flats and drumettes separated, wing tips removed
For the Dry Dredge
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
For the Wet Dredge
- 1 large egg
- 1/2 cup Louisiana hot sauce
- 1/2 cup water
For Frying
- 6 cups vegetable oil, or enough to submerge wings
Instructions
- 1
Begin by thoroughly cleaning the chicken wings. Pat them completely dry with paper towels. This step is crucial for achieving a crispy crust.
⏱️ 5 min
- 2
In a large, shallow bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk these dry ingredients together until they are evenly distributed and well incorporated.
⏱️ 3 min
- 3
In a separate medium bowl, crack the large egg. Add the Louisiana hot sauce and water. Whisk these wet ingredients together vigorously until they are well combined and smooth.
⏱️ 2 min
- 4
Working with one chicken wing at a time, first dip it into the wet dredge, ensuring it is fully coated. Allow any excess wet mixture to drip off. Then, transfer the wet wing to the dry dredge, tossing and pressing the flour mixture onto the wing until it is generously and thoroughly coated. Place the dredged wing on a clean plate or baking sheet and repeat this process for all remaining chicken wings.
⏱️ 10 min
- 5
Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to ensure accurate temperature. Do not overcrowd the pot; fry the wings in batches if necessary.
⏱️ 5 min•🌡️ 350
- 6
Carefully add a batch of dredged chicken wings to the hot oil. Fry for 6-8 minutes per side, or until the wings are golden brown, crispy, and cooked through to an internal temperature of 165°F. The total cooking time per batch will be approximately 12-16 minutes.
⏱️ 15 min•🌡️ 350
- 7
Once fried, use tongs to remove the chicken wings from the oil and transfer them to a wire rack set over a baking sheet. This allows any excess oil to drain, keeping the wings crispy. Repeat with remaining batches.
⏱️ 5 min
- 8
Serve the crispy fried chicken wings immediately while hot. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken Wings
- 2 pounds chicken wings, flats and drumettes separated, wing tips removed
For the Dry Dredge
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
For the Wet Dredge
- 1 large egg
- 1/2 cup Louisiana hot sauce
- 1/2 cup water
For Frying
- 6 cups vegetable oil, or enough to submerge wings
Instructions
- 1
Begin by thoroughly cleaning the chicken wings. Pat them completely dry with paper towels. This step is crucial for achieving a crispy crust.
⏱️ 5 min - 2
In a large, shallow bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk these dry ingredients together until they are evenly distributed and well incorporated.
⏱️ 3 min - 3
In a separate medium bowl, crack the large egg. Add the Louisiana hot sauce and water. Whisk these wet ingredients together vigorously until they are well combined and smooth.
⏱️ 2 min - 4
Working with one chicken wing at a time, first dip it into the wet dredge, ensuring it is fully coated. Allow any excess wet mixture to drip off. Then, transfer the wet wing to the dry dredge, tossing and pressing the flour mixture onto the wing until it is generously and thoroughly coated. Place the dredged wing on a clean plate or baking sheet and repeat this process for all remaining chicken wings.
⏱️ 10 min - 5
Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to ensure accurate temperature. Do not overcrowd the pot; fry the wings in batches if necessary.
⏱️ 5 min•🌡️ 350 - 6
Carefully add a batch of dredged chicken wings to the hot oil. Fry for 6-8 minutes per side, or until the wings are golden brown, crispy, and cooked through to an internal temperature of 165°F. The total cooking time per batch will be approximately 12-16 minutes.
⏱️ 15 min•🌡️ 350 - 7
Once fried, use tongs to remove the chicken wings from the oil and transfer them to a wire rack set over a baking sheet. This allows any excess oil to drain, keeping the wings crispy. Repeat with remaining batches.
⏱️ 5 min - 8
Serve the crispy fried chicken wings immediately while hot. Enjoy!