Fried Chicken Wings
Fried Chicken Wings are crispy on the outside, juicy and tender on the inside. They’re great on their own, or tossed in your favorite sauce.
Servings: 8
Ingredients
- 3 pounds chicken wings separated
- 3 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprika
- 1/2 cup flour
- 2 tablespoons cornstarch
- Oil for deep frying
- Sauces for serving
Instructions
- Fill a large, heavy dutch oven ⅓ of the way full with oil. Heat oil over medium high heat until it reaches 350℉. Make sure to keep an eye on the oil temperature and keep it within 10 degrees of this range.
- While the oil heats, in a large bowl or gallon zip top bag mix together the seasonings with the flour and cornstarch. Dry off the wings with paper towels and lightly dredge into the seasoned flour mixture, shaking off any excess.
- Fry the chicken wings in small batches, about 8 wings per batch, until crispy and done, about 8-10 minutes per batch. *Overcrowding the pan can lower the oil temperature.
- Remove wings to a baking sheet fitted with a wire rack or lined with a few layers of paper towel to remove excess oil. While still hot, toss wings in a large bowl with a pinch of salt, and your desired sauce and serve.
Notes
Storing Leftovers: Wings are best when eaten immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Reheating: Reheat in a 375℉ oven or toaster oven until heated through and the center registers 165℉ on an instant-read thermometer. Reheat in an air fryer at 400℉ for 6-8 minutes.
Whole Wings vs Flats and Drumettes: Many times wings will come whole, where the flat and drumette are still attached. For evenly cooked wings, you will want to separate them with a sharp knife or scissors, cutting right through the joint.
Thaw Wings Well - Ensure the wings are thoroughly thawed and dried before placing them in the hot oil. This will keep your oil from bubbling up too quickly, which can cause burns.
Slotted Spoon - You can use a kitchen spider or slotted spoon to remove the wings from the oil, letting any excess oil drip away.
Nutrition
Calories: 368kcal | Carbohydrates: 9g | Protein: 18g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 940mg | Potassium: 174mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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