Best Fried Chicken Wings Recipes

FRIED CHICKEN WINGS

Steps:

• Season chicken wings lightly with seasoned salt.
• Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
• Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).
• Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.

DEEP-FRIED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.

BEST EVER FRIED CHICKEN WINGS

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels., For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper., For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce., For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes. , Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.

AIR-FRIED KOREAN CHICKEN WINGS

Steps:

• Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
• Preheat air fryer to 400 degrees F (200 degrees C).
• Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
• Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
• Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

DRY-RUB AIR-FRIED CHICKEN WINGS

Steps:

• Preheat air fryer to 350 degrees F (175 degrees C).
• Whisk together brown sugar, paprika, salt, garlic powder, onion powder, poultry seasoning, mustard powder, and pepper in a large bowl. Toss in chicken wings and rub the seasonings into them with your hands until fully coated.
• Arrange wings in the basket of the preheated air fryer, standing up on their ends and leaning against each other and the wall of the basket.
• Cook until wings are tender inside and golden brown and crisp on the outside, about 35 minutes. Transfer wings to a plate and serve hot.

CRISPY FRIED CHICKEN WINGS

Steps:

• Beat the eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
• Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving.

BUTTERMILK FRIED CHICKEN WINGS

Steps:

• Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
• Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.
• Let wings sit for 10 to 15 minutes.
• Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.

EASTSIDE FISH FRY'S FAMOUS DEEP-FRIED CHICKEN WINGS

Steps:

• Combine the House Seasoning, seafood seasoning and seasoning salt in a bowl and add the chicken wings; toss to coat well. Marinate, covered, in the refrigerator for at least 24 and up to 48 hours.
• Preheat oil in a deep-fryer to 350 degrees F. Toss the wings in the Chicken Flour, then fry then, fully submerged, for 15 minutes, checking after 5 minutes to make sure wings are not stuck together (do not crowd the fryer; cook in 2 to 3 batches). Drain on paper towels and add House Seasoning to taste.
• Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.
• Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.

AIR-FRIED CHICKEN WINGS

Steps:

• Separate each chicken wing in two at the joint, removing the wing tips if you like using sharp kitchen scissors. Toss the chicken wings in the oil and seasoning, then tip into an air fryer (you can either use one with a paddle, or arrange them on the tray of your air fryer if it doesn't have a paddle).
• Program the air fryer to cook for 35 mins. Check the wings are tender and cooked through - they should be almost falling off the bone - and cook for a further 5 mins if needed. The skin should have bubbled and crisped up, and any excess fat from the chicken will have dripped off into base of the fryer (discard this). Don't leave the chicken in the fryer, or the steam will make the skin soft again. Immediately tip into a bowl and serve with sauce for dipping.

DEEP-FRIED SPICY CHICKEN WINGS

Steps:

• Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes). , Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrots, celery and dressing.

DOUBLE-FRIED CHICKEN WINGS

Steps:

• Season chicken wings with equal parts salt and pepper-just enough to lightly coat the wings, then rub gently into wings.
• Mix flour and cornstarch in a mixing bowl. Dredge each wing in the mix until there's NO visible moisture on each wing. Shake off excess, then set aside on a plate or rack.
• Pour 2 inches of oil in a pot, or enough to submerge the wings. (If you're frying up whole wings-where the drumette, the wingette, and the tip haven't been cut apart-pour in 3 inches.)
• Over high heat, heat the oil to 350°F. Par(tially)-fry the wings for 10 minutes, then remove from pot, and shake off any excess oil. The par-fry cooks the chicken completely through, sealing in the flavor, while starting to form the outside crispy layer.
• Set wings on a paper towel-lined plate or rack for 5 minutes, or until they cool to room temperature. This prevents the meat from overcooking, while keeping in its moisture.
• OPTIONAL: You can store the par-fried wings in the fridge and do the second wing fry the next day. Just be sure the wings are at room temperature when you fry them.
• Once the wings cool down, reheat the oil to 350°F and fry them a second time for 10 more minutes. The second fry crisps the wings to the point of delicious crunchiness. Remove wings, then shake off excess oil. Brush on or toss wings in a bowl with your favorite sauce. Or, if you just want the purest form of savory, crunchy wings around, eat 'em as is, which I often do as a "taste test."

FRIED SWEET-AND-SPICY CHICKEN WINGS

Steps:

• Stir the sweet chile sauce and sriracha together in a large bowl. You will be frying the wings and rolling them in this sauce while they're hot.
• Rinse the chicken wings in cold water, drain briefly and place in a shallow baking dish while still damp. Sprinkle the wings evenly with the tempura flour and massage until a thin batter forms.
• Heat the oil in a large 6-quart Dutch oven or heavy-bottom pot over high heat. Using a deep-fry thermometer, bring the temperature of the oil to 365 degrees F.
• Pour the cornstarch into a second large bowl. Dredge the chicken wings through the cornstarch, shake to remove any excess. Working in 3 batches, fry the wings until cooked through and golden brown, 8 to 10 minutes, turning them occasionally. The internal temperature of the chicken should be 165 degrees F.
• Drain the wings on paper towels briefly, then roll them in the prepared sauce. Serve hot.

CHINESE STYLE DEEP FRIED CHICKEN WINGS

Steps:

• Mix all the marination ingredients in a big bowl evenly and add the chicken wings. Use your hand to gently massage the chicken wings with the marination to ensure the marinade covers the chicken wings evenly. If you have any excess marination on the chicken be sure to gently brush this off with your hand.
• Marinade the chicken wings for 1 hour at least.
• Heat up the oil to around 180 degrees. Deep fry the chicken wings until they have turned a light golden brown color.

TWICE-FRIED CHICKEN WINGS

Steps:

• Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and combine until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) Place the coated wings in a single layer on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
• Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 degrees F. (It's fine if the oil temperature goes up as high as 350 degrees F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the wing. When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
• After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 degrees F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.)
• Second fry: When the oil is hot, use the slotted spoon to gently ease the wings back in. Fry for 4 minutes, or until golden brown and crispy.
• Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

TAKEOUT ASIAN-STYLE FRIED CHICKEN WINGS RECIPE - (3.9/5)

Steps:

• Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If your refrigerate the wings, be sure to let them come to room temperature again before cooking). Fill a medium pot about 2/3 of the way up with oil, and heat it to 325°F. Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes. Drain on paper towels, and serve with hot sauce!

AUSTRALIAN DEEP FRIED CHICKEN WINGS

Steps:

• To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
• Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
• Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.

FRIED CHICKEN WINGS WITH RANCH

Steps:

• Preheat the oven to 350 degrees F.
• Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk and pickle juice with the grated garlic, dill, hot sauce, garlic powder and onion powder. Taste for seasoning.
• Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings and the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
• Fry the wings : Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack to cool. Season with salt. Cook the rest of the wings in batches, keeping the cooked wings warm in the second baking sheet in the oven until all are fried. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
• Arrange the wings on a serving platter with the ranch dressing alongside for dunking. Serve with the lemon, carrots, cucumbers and pickles.

SPICY ASIAN FRIED CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
• For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
• Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
• Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
• Toss the wings with the glaze and serve.

CORRUPTION SEASONING MIX RECIPE, UNCLE LOU'S FRIED CHICKEN | CHICKEN WINGS BLOG

Steps:

• Simply mix all of these ingredients in a bowl, until well blended, then label and store with your other spices!

FRIED CHINESE FIVE-SPICE CHICKEN WINGS

Steps:

• Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.
• Preheat oven to 350°F.
• Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.
• Reduce temperature to 250°F.
• In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.
• Serve wings with salt and pepper mixture.