These deep-fried chicken wings deliver a shatteringly crisp crust and succulent meat inside. With just a few simple ingredients, a quick heat-up of the oil, and 8–10 minutes in the fryer, you’ll have the perfect snack for movie night, a picnic, or a relaxed get-together.
Ingredients
- Chicken wings — 1 kg (2.2 lbs)
- All-purpose flour (or a ready-made crispy coating mix) — 150 g (1 1/4 cups)
- Salt — 1 tsp
- Paprika — 1 tsp
- Garlic powder — 1/2 tsp
- Ground black pepper — 1/2 tsp
- Vegetable oil for deep-frying — 1–1.5 L (4–6 cups)
Step-by-Step Recipe
- Prepare the wings: rinse and pat them very dry with paper towels. If you like, cut them at the joint into drumettes and flats for more even cooking.
- Mix the flour with the salt, paprika, garlic, and pepper. Toss the wings in the mixture, coating every side thoroughly. Shake off the excess and let them rest on a rack or plate for 5 minutes so the coating dries slightly.
- Heat the oil in a deep fryer or a deep skillet/wok to 175–180°C (347–356°F). The oil should fully cover the wings.
- Fry in batches for 8–10 minutes, until the crust is a deep, even gold. Do not overcrowd the pan, or the oil temperature will drop.
- Lift the wings out with a slotted spoon, transfer to a rack or paper towels, and let the excess oil drain for 2–3 minutes.
- Serve hot with your favorite sauces: hot sauce, garlic sauce, barbecue, or a sour cream and herb dip.
Nutritional Value (per serving)
| Calories | 780 kcal |
| Protein | 45 g |
| Fat | 55 g |
| Carbohydrates | 16 g |
| Sodium | 1800 mg |
| Fiber | 1 g |
| Sugars | 0 g |
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Tips and Variations
- Oil temperature is the key to crispness: keep it at 175–180°C (347–356°F). If there isn’t enough oil, or it cools down, the coating will absorb fat and go soft.
- No thermometer? Drop a pinch of flour into the oil: if it sizzles vigorously and turns golden, you’re ready to fry.
- Change up the spices: add smoked paprika, hot chili, cumin, or a store-bought poultry seasoning blend.
- Gluten-free: swap the all-purpose flour for rice or corn flour — the crust will still fry up beautifully crisp.
- Cookware: a heavy pot, Dutch oven, or wok will help hold the heat more steadily.
What to Serve With It
- Sauces: barbecue, Buffalo, garlic yogurt, tartar, sweet-and-sour.
- Sides: French fries, crunchy vegetable sticks, pickles, fresh salad.
- Finish: sliced green onions, sesame seeds, or a pinch of smoked paprika.
FAQ
Can I use a ready-made coating mix instead of flour?
Yes, it’s convenient and quick. Just follow the instructions on the package and fry at 175–180°C (347–356°F) for 8–10 minutes until crisp.
How do I know the wings are cooked through?
The juices should run clear, with no pink tint. The internal temperature near the bone should be about 75°C (165°F). The crust should be evenly golden, with no pale spots.
Can I make these without a deep fryer?
Yes. Use a deep skillet, wok, or heavy pot and add enough oil for the wings to be fully submerged. Keep an eye on the oil temperature.