Fried Chicken Wings with Crack Seasoning
Fried Chicken Wings with Crack Seasoning
Ingredients
For the Chicken Marinade
- 2 pounds chicken wings, cleaned
- 2 cups buttermilk, as needed to cover chicken
- 1 tablespoon ranch seasoning
- 1 tablespoon Louisiana hot sauce
- 1 tablespoon lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon paprika
- 1 teaspoon Old Bay seasoning
- 1/4 cup pickle juice
For the Flour Mixture
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1 tablespoon Old Bay seasoning
For Frying
- 4 cups vegetable oil, or as needed for deep frying
Instructions
- 1
Combine the ranch seasoning packet, 2 tablespoons of lemon pepper, and 2 tablespoons of powdered sugar in a small bowl. Transfer the mixture to a blender and blend until it becomes a fine, powdery consistency. Set aside.
⏱️ 5 min
- 2
In a large bowl, pour in the buttermilk. Add 1 tablespoon of ranch seasoning, 1 tablespoon of Louisiana hot sauce, 1 tablespoon of lemon pepper, 1 teaspoon of garlic powder, 1 teaspoon of dried dill, 1 teaspoon of paprika, 1 teaspoon of Old Bay seasoning, and 1/4 cup of pickle juice. Whisk to combine.
⏱️ 5 min
- 3
Add the cleaned chicken wings to the marinade, ensuring they are fully submerged. Cover the bowl with aluminum foil or plastic wrap and refrigerate to marinate for at least 4 hours, or preferably overnight.
⏱️ 5 min
- 4
In a wide, shallow dish or plate, combine the all-purpose flour and cornstarch. Add 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of dried dill, 1 teaspoon of salt, and 1 tablespoon of Old Bay seasoning. Use a fork or whisk to thoroughly mix all the ingredients in the flour mixture. Set aside.
⏱️ 5 min
- 5
After the chicken has marinated, remove it from the refrigerator. Take a chicken wing out of the marinade, allowing excess liquid to drip off. Dredge the chicken wing thoroughly in the prepared flour mixture, ensuring it's fully coated.
⏱️ 5 min
- 6
Dip the flour-coated chicken wing back into the marinade, then immediately dip it back into the flour mixture for a second coating, ensuring it is fully covered. Place the breaded chicken wings on a plate or wire rack and let them sit for 15 minutes. This allows the crust to adhere properly.
⏱️ 15 min
- 7
Heat the vegetable oil in a deep pot or fryer to 350°F. Carefully place the breaded chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
⏱️ 5 min•🌡️ 350
- 8
Fry the chicken for 6-8 minutes per side, or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F. Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain for 15 minutes.
⏱️ 15 min
- 9
Once the fried chicken has rested, transfer it to a serving plate or platter. Generously sprinkle the prepared "Crack Seasoning" over the hot fried chicken wings. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Chicken Wings with Crack Seasoning
For the Chicken Marinade
- 2 pounds chicken wings, cleaned
- 2 cups buttermilk, as needed to cover chicken
- 1 tablespoon ranch seasoning
- 1 tablespoon Louisiana hot sauce
- 1 tablespoon lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon paprika
- 1 teaspoon Old Bay seasoning
- 1/4 cup pickle juice
For the Flour Mixture
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1 tablespoon Old Bay seasoning
For Frying
- 4 cups vegetable oil, or as needed for deep frying
Instructions
- 1
Combine the ranch seasoning packet, 2 tablespoons of lemon pepper, and 2 tablespoons of powdered sugar in a small bowl. Transfer the mixture to a blender and blend until it becomes a fine, powdery consistency. Set aside.
⏱️ 5 min - 2
In a large bowl, pour in the buttermilk. Add 1 tablespoon of ranch seasoning, 1 tablespoon of Louisiana hot sauce, 1 tablespoon of lemon pepper, 1 teaspoon of garlic powder, 1 teaspoon of dried dill, 1 teaspoon of paprika, 1 teaspoon of Old Bay seasoning, and 1/4 cup of pickle juice. Whisk to combine.
⏱️ 5 min - 3
Add the cleaned chicken wings to the marinade, ensuring they are fully submerged. Cover the bowl with aluminum foil or plastic wrap and refrigerate to marinate for at least 4 hours, or preferably overnight.
⏱️ 5 min - 4
In a wide, shallow dish or plate, combine the all-purpose flour and cornstarch. Add 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of dried dill, 1 teaspoon of salt, and 1 tablespoon of Old Bay seasoning. Use a fork or whisk to thoroughly mix all the ingredients in the flour mixture. Set aside.
⏱️ 5 min - 5
After the chicken has marinated, remove it from the refrigerator. Take a chicken wing out of the marinade, allowing excess liquid to drip off. Dredge the chicken wing thoroughly in the prepared flour mixture, ensuring it's fully coated.
⏱️ 5 min - 6
Dip the flour-coated chicken wing back into the marinade, then immediately dip it back into the flour mixture for a second coating, ensuring it is fully covered. Place the breaded chicken wings on a plate or wire rack and let them sit for 15 minutes. This allows the crust to adhere properly.
⏱️ 15 min - 7
Heat the vegetable oil in a deep pot or fryer to 350°F. Carefully place the breaded chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
⏱️ 5 min•🌡️ 350 - 8
Fry the chicken for 6-8 minutes per side, or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F. Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain for 15 minutes.
⏱️ 15 min - 9
Once the fried chicken has rested, transfer it to a serving plate or platter. Generously sprinkle the prepared "Crack Seasoning" over the hot fried chicken wings. Serve immediately and enjoy!
⏱️ 5 min