How to fry chicken wings

Nothing says “game day” appetizer like a big ol’ plate of chicken wings, am I right? And while there are a plethora of variations (helllooooo dill pickle chicken wings), today I am sharing a recipe for classic deep fried chicken wings.

How to fry chicken wings

When it comes to any fried chicken, it is all about the crispy exterior. Today, I am going to share with you my tips and tricks to make sure that you get that perfect crunch every time. The result? A chicken wing so good your family and friends will devour them and then beg you for the recipe!

First up, let’s talk about the ingredients that you’ll need:

Ingredients needed:

CHICKEN WINGS: I like to buy “party wings” these are wings that are already separated into “drums” and “flats”. Of course, you can buy whole chicken wings but you’ll have to separate them yourself. Here is a tutorial video on YouTube showing you how to do it.

How to fry chicken wings

BLACKENING SEASONING: A seasoning blend of paprika, onion, thyme, black pepper, garlic and oregano. It is similar in taste to Cajun seasoning but Cajun seasoning is a bit spicier. If you’d like spicier wings, definitely substitute Cajun.

DES’ TIP: Make note of whether or not your seasoning blend has salt. Some blackening and cajun seasonings do while other’s do not. If it does, use slightly less (maybe 1 1/2 tablespoons instead) or omit the seasoned salt from the flour mixture.

EGGS/MILK/HOT SAUCE: Whisk these two together to make a “wash”. This is what you want to dredge the seasoned wings in before you dip them in the flour. This gives the flour something to stick to.

DES’ TIP: The hot sauce is totally optional, just a few dashes will do! It won’t make it a lot spicier but it will give it a little flavor.

ALL PURPOSE FLOUR: To coat the wings.

CORNSTARCH: This is my #1 trick in making perfect deep fried chicken wings. Adding cornstarch to the flour helps up the crunch factor by preventing gluten development.

SEASONED SALT: When making fried chicken wings, it’s important to season along the way. Even though the wings are seasoned, it creates more flavor if you season the flour as well.

How to fry chicken wings

Step by Step Instructions and Photos:

How to fry chicken wings

STEP #1: Place chicken wings in a bowl and sprinkle blackening seasoning over the top. Toss to coat. Cover and refrigerate for 30 minutes.

STEP #2: Place eggs, milk and hot sauce in a bowl. Whisk until combined.

STEP #3: In a shallow bowl combine corn starch, flour and seasoning salt. Whisk until combined.

STEP #4: Dip chicken wings into the egg/milk wash and then dredge in the seasoned flour.

STEP #5: Heat 2 inches of oil in a heavy duty pan over medium-high heat. Once oil reaches 350 degrees begin frying chicken in batches until golden brown and cooked through, 5 – 7 minutes.

How to fry chicken wings

Tips for making deep fried chicken wings:

Tip #1: FRY IN BATCHES. With any fried food, you are going to want to fry it in batches. You want to make sure that the food has enough space around it without touching. This helps make sure that the exterior is crisp. If food is too close together, it’ll steam instead of fry and won’t be as crispy.

Tip #2: OIL TEMPERATURE. It is important to wait for the oil to reach 350 degrees in between each batch. This means frying one batch and waiting for the oil to come back up to temperature before frying the next batch.

Tip #3: SEASON THE WINGS WITH SALT IMMEDIATELY AFTER REMOVING FROM THE FRYER. I always season fried food with a sprinkle of salt right after I pull them out of the fryer. It adds more flavor and the salt will adhere better when while the food is hot.

How to fry chicken wings

Tip #4: KEEP THEM WARM AND CRISPY. Since you are frying the wings in batches, you’ll want to make sure that they stay warm and crispy. To do that, set your oven to the lowest setting (my oven has a “warm” setting). Place a cooling rack on top of a baking sheet and place cooked wings on top of the cooling rack and keep in the oven in between batches. By putting them on the cooling rack, it allows the air to circulate around the wing keeping them crispy.

If you loved this Deep Fried Chicken Wing Recipe, you’ve got to check out some of my other easy chicken recipes:

Looking for more recipes to serve at your next game day? Check out my game day appetizers!

Note: This post was originally written in 2010. It was updated with a modified recipe, step by step photos and nutrition information in 2020. Video added in 2021.

How to fry chicken wings

So, I know this pandemic and quarantine will render countless baby showers this year! And you’re going to need some bomb recipes to serve the shower guests! Cause if I attend a baby shower and the food sucks, I’m taking my gift back! Okay, okay, back on subject. You need my crispy, fried chicken wing recipe!

How to fry chicken wings

Winging it

I purchased the wings already separated. I’m lazy. We know this. But, if you’re less fortunate and have to cut your own, don’t fret. It’s super easy. Just chop at the joints.

How to fry chicken wings

Sometimes, you’ll encounter some chicken that was handled by someone like me. And those pieces of bird will still have a few feathers attached. Pluck ‘em! We want our wings hairless.

Spice it Up

How to fry chicken wings

This recipe is ridiculously easy! This is crazy. Now, we want to mix up our spice blend. Pour the spice in a bowl and mix with a spoon or something. The end. I know, right?!

How to fry chicken wings

How to fry chicken wings

This is my favorite part. Not really. That dang flour gets every damn where! Why did I keep it g rated in the beginning only to use profanity at the end? Pray for me. Flour mixture! Yes! Okay, I won’t lie and say that I studied the science of this. I haven’t. This may not even be a real thing. But, I add baking powder and cornstarch to my flour to make it extra crispy! Listen, it works for me. Could be in my head, but just do it cause we’re friends. I love you, too.

Throw that Old A** Oil Away!

Peanut oil. Yep. You need it. Unless you’re allergic. If so, don’t. No, seriously, please don’t. I’d cry. But, I love frying chicken in peanut oil. Again, in my mind, it contributes to the crunch in this chicken. While we’re here, we need to talk. IMPORTANT: THROW THAT OLD A** GREASE AWAY. I don’t care what yo mama did. (Mine did it, too. Hey, Ma!) I don’t care what they did! We’re stopping that generational curse! USE FRESH OIL EVERY TIME YOU FRY. YES! Every time. I’m not playing. Don’t argue with me. Thou shalt not win.

How to fry chicken wings

Can chicken be sexy? I don’t care. It is. Look at this bird. Bless, God! Major key alert: drain the chicken on a wired rack. Leave the paper towels alone. You need that wired rack to circulate the air around the wing and deliver the ultimate crunch! Paper towel draining can lead to soggy wings. Look it up. No, really look it up cause I didn’t, and I want to know if it’s true.

How to fry chicken wings

Okay, I think I’ve told you all you need to know. The rest you can figure out from the recipe down there and the tutorial on the You to the Tube. Anyway, I’m tired of typing. Grab the hot sauce. Peace.

Alex soaks chicken twice in the egg-milk mixture and double-dredges in the highly seasoned flour for a superior crust.


Recipe Summary


  • 4 pounds chicken wings (about 14 wings)
  • ½ cup minced onion
  • ¼ cup minced garlic
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 ½ cups milk
  • 3 qt. vegetable oil
  • 2 cups all-purpose flour
  • 3 tablespoons pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 ½ teaspoons chili powder
  • Step 1

Pat chicken dry. Place chicken and next 4 ingredients in a large bowl; toss to combine. Whisk together eggs and milk; pour over chicken. Let stand 20 minutes.

Pour oil into a 7 1/2-qt. Dutch oven; heat to 325°.

Whisk together flour and next 5 ingredients in a large bowl.

Remove chicken from egg mixture, reserving egg mixture. Drain chicken well.

Dredge half of chicken in flour mixture, shaking off excess. Dip chicken in egg mixture, and dredge in flour mixture again.

Fry chicken 7 to 9 minutes or until browned. Drain on a wire rack over paper towels. Place on a wire rack in a jelly-roll pan, and keep warm in a 200° oven. (Do not cover.)

Return oil to 325°; repeat Steps 5 and 6 with remaining chicken, flour mixture, and egg mixture.

Make-Ahead Tip: Fry chicken up to 1 hour ahead, and keep warm in a 200° oven. Or, make it the day before and chill. Serve it cold, at room temperature, or warm. To reheat: Bake on a wire rack in a jelly-roll pan at 300° for 45 minutes.


My Beverly Hills Kitchen

Reviews ( 3 )

The pepper really ruined it. I should have known that 3 tablespoons was too much – It was a lot of work and expense just to toss the food. Consider revising

These wings were delishious. I used only 1.5 tablespoons of fresh ground black pepper in the flour recipe and it was great. Best wing recipe if you want the real deal like restaurant style. I also used garlic and onion powder in stead of fresh. They were great! I would recommend doubling the flour part and dredging in two bowls as I found second half didn’t have as much coating mix on them.

How to fry chicken wings

Traditionally, fried chicken wings are floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds that nice, crispy exterior that many enjoy. But let me offer you an alternative. How about intensely flavorful and fall-off-the-bone tender fried chicken wings? Here is my quick and easy pan fried chicken wings recipe that everyone in my family enjoys, especially the kids. These pan fried wings win by a wide margin over many other fried wing recipes we tried. They are first pan seared for added flavor then cooked covered, coming out very tender and juicy.

Seasoning pan-fried chicken wings

The flavors are amazing thanks to high-heat pan searing and the spices. Fresh garlic and sesame oil do wonders to the overall flavor profile of the chicken wings. Pan searing and further slow cooking also helps render off excess fat from the skin, making it intensely flavored and tasty.

Getting the best flavor for your wings

The wings in this recipe benefit from marination, but I sometimes skip it when I am pressed for time. The results will still be great, but if you have the luxury to marinate – do it, it’s totally worth it. Marination really helps tenderize the meat and distribute flavors evenly.

To expedite preparation in the evening, I often throw the wings and the spices in a Ziploc bag in the morning and they are perfectly marinated by the time I get back from work.

Frying chicken wings covered allows the steam inside the pan tenderize the meat. You can control how tender and soft the chicken wings are by reducing the cooking time. They will be perfectly done after 15 minutes or so of pan frying under the lid, the extra time will tenderize and soften them further.

How to fry chicken wings

If you want your chicken wings to be crispier and less ‘fall off the bone’ tender, you can pan fry them over medium heat uncovered until they are done, about 10-15 minutes.

How to fry chicken wings

Update on June 30, 2016:

Improving chicken wing flavor

I’ve seen some sources stating that thirty minutes of marination will suffice for chicken wings. Some say that even 15 minutes will make a noticeable difference. My experience shows that you need at least 4 hours of marination to see the noticeable results. Overnight and up to 24 hours of marination is ideal for the wings.

However, there is a way to achieve similar results in a much shorter time. I got the idea from Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes, my go-to source of amazing marinades, rubs and more. This book is truly inspiring. Anyway, one of the recipes in this book suggests injecting chicken wings with an injection mixture. I had never thought of injecting chicken wings and was quite skeptical at first, but I tried this approach and liked it.

First, I liquefied the marinade in a blender to get is as smooth as possible and injected into meat. I did about 1 teaspoon per drumette/wingette, using my Grill Pro Marinade Injector. I then rubbed the rest of the marinade all over the wings and let them marinate in the fridge for about 20 minutes. There was a huge improvement with regard to flavor distribution inside out. It was as if the wings marinated overnight or longer. Not bad!

Fried chicken wings are given a Spanish spice-up with paprika, chilli and garlic and served alongside savoury braised peas.

less than 30 mins


For the fried chicken wings

  • 16 large, meaty, free-range chicken wings
  • olive or sunflower oil, for deep-frying
  • 4 garlic cloves
  • 4 tbsp extra virgin olive oil
  • 1 tsp crushed dried chillies
  • 1 tsp sweet paprika (pimentón)
  • 3 tsp sherry vinegar

For the braised peas

  • 6 tbsp olive oil
  • 200g/7oz shallots, finely chopped
  • 8 garlic cloves, thinly sliced
  • 900g/2lb shelled peas, fresh or frozen
  • 200ml/7fl oz chicken stock, preferably homemade
  • 150g/5oz thinly sliced Serrano ham, finely shredded
  • sea salt and freshly ground black pepper
  • 4 free-range eggs


Cut the pointy tips from each chicken wing and discard. Dry the wings well on kitchen paper.

Heat the oil for deep-frying to 180C/350F (use a cooking thermometer), or alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Deep fry a quarter of the chicken wings for 6-7 minutes, until cooked through, crisp and golden-brown.

Meanwhile, for the dressing, put the garlic cloves on a board, sprinkle with some salt and crush them into a smooth paste with the flat side of a large knife.

Put the extra virgin olive oil and the crushed garlic in a small pan over a medium-low heat. As soon as the garlic begins to sizzle, add the crushed dried chillies and cook very gently for two minutes, until the garlic is very lightly golden-brown.

Stir in the sweet paprika and sherry vinegar and remove from the heat.

As soon as the first batch of chicken wings is cooked, remove them from the oil with a slotted spoon and drain them briefly on kitchen paper. Tip them into a serving bowl and drizzle with some of the warm garlic and chilli dressing.

Stir to coat the chicken with the dressing then sprinkle with a little sea salt.

Repeat with the remaining wings frying in batches.

For the peas, heat the olive oil in a medium, lidded, frying pan. Add the shallots and garlic, cover and cook gently for five minutes until soft but not browned.

Stir in the peas and chicken stock, part-cover and simmer gently for five minutes until the peas are tender and the liquid has reduced to leave them just moist.

Stir in the Serrano ham, and season to taste with salt and pepper.

Break the eggs, spaced well apart, on top of the peas, season lightly with salt and freshly ground black pepper and cover the pan with a well-fitting lid.

Leave to cook gently for five minutes, or until the eggs are set to your liking.

Served whole or cut into sections; deep-fried (battered or naked), air-fried, baked or grilled; flavored with any of myriad sauces and/or spice blends — chicken wings have range.

Ask any connoisseur of this poultry part about their ideal wing, and you’ll get an assortment of answers as to the “right” way to prepare them. Whether you count yourself in that group and want tips to enhance your tried-and-true method or you are looking to join the wing club for the first time, here are three indoor cooking methods and an equal number of sauces that you can mix and match as a starting point on the road to wing heaven.

The wing process begins with purchasing. If possible, buy air-chilled chicken because there is less moisture, which means crispier skin. You should still pat them with paper towels to get them as dry as possible before seasoning and cooking, but air-chilled poultry means you’ll create less waste.

Unfortunately, the beloved ingredient might be out of reach for some. The chicken wing shortage we faced last year just ahead of the Super Bowl caused by interruptions in the supply chain continues to create grocery shortages. In that case, there are still options to enjoy your favorite wing sauces without having to drink them straight.

Whole wings vs. sections. The wing recipes here call for them cut into sections — flats and drumettes — which you can buy prefabricated or cut yourself. (It’s up to you if you want to leave the tip attached to the flat or save it for another use, such as stock.) Alternatively, you can leave the wings whole; they might be easier to find that way and don’t require extra prep.

Other parts of the chicken. Drumsticks and thighs are an option for those who can’t procure wings. Even chicken chain Wingstop — where “wing” is literally part of the name — embraced thighs following the price increase of its namesake product. The one thing to note with dark meat is that it will likely take longer, depending on the method, to cook them.

Vegetarian and vegan alternatives. For all of the non-meat-eaters of the world, you can experiment with cauliflower florets, tofu or plant-based nuggets instead.

This decision depends on the amount of time and effort you want to dedicate to the process and the desired level of crispiness. Each of the following methods has its pros and cons.

Bake. Low in effort but requiring an investment in time, baking can give you crispy wings with the help of a little science and baking powder. The technique, which we’ve written about before, was popularized by J. Kenji López-Alt in an article for Serious Eats. He later recommended adding cornstarch into the mix for even more crispiness, which you are certainly welcome to do, but I was pleasantly surprised by the results I achieved without it. However, if crispiness is truly what you’re after, let them rest in the refrigerator overnight before baking, for maximum crunch.

Deep-fry. Though it’s perhaps considered blasphemous when it comes to wings, if you’re going to deep-fry chicken, it should be breaded. A coating of potato starch (or cornstarch if that’s all you have) and two trips to the fryer are the keys to creating the crispiest wings I’ve ever made — and I’ve fried a lot of chicken in my lifetime. Make sure to let them rest for at least 5 minutes between frying sessions to get rid of as much moisture as possible and end up with crunchy, craggy skin that will hold up much better when sauced than chicken that has been fried only once. The main downside to this method is the effort required to fry all of the wings and then deal with the leftover oil.

This crisp, golden Cambodian-style fried chicken was taught to me by my best friend, Sophia.



Skill level


  • 2 kg chicken wings, cut into mid wing and drumettes
  • Vegetable oil, for deep – frying
  • 500 g rice flour
  • Sriracha sauce, to serve


  • 10 garlic cloves, finely chopped
  • 2 -3 cm piece ginger, peeled and grated
  • ½ bunch spring onions, thinly sliced
  • 250 ml (1 cup) oyster sauce
  • 250 ml (1 cup) light soy sauce
  • 50 ml fish sauce
  • 100 g sugar
  • Murray river pink salt and ground black pepper, to taste

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 3 hours

  1. Place all the marinade ingredients in a large bowl and stir to combine. Add the chicken wings, toss to coat well, then cover and refrigerate for at least 3 hours.
  2. Fill a large heavy-based saucepan one third full of vegetable oil and heat to 180˚C.
  3. Place the rice flour in a large bowl. Take the chicken wings out of the marinade, add to the rice flour and toss to coat. Stand for 5 minutes.
  4. Fry the chicken wings in batches until golden and crisp. Drain on a wire rack and season with a little salt. Serve immediately with Sriracha sauce on the side.

Adam Liaw cooks, laughs, and explores culture with some of Australia’s most beloved in The Cook Up With Adam Liaw.

Introduction: Chicken Wings Without the Deep-Fry, Method 1 of 2

How to fry chicken wings

By dmlandrum Darren Landrum dot Com Follow

How to fry chicken wings

How to fry chicken wings

How to fry chicken wings

I’m a wing freak. One of my biggest dreams is to take a drive to Buffalo so I can sample wings from the birthplace of the phenomenon. As a result, I’ve worked hard to find out how to make the lovely things at home for myself.

While I do have a deep fryer, there are two reasons why I don’t like to use it often. One is that it is unhealthy to eat a lot of deep-fried foods, though every once in while isn’t so bad. The other, though, is that it’s an ordeal to break out the equipment, fill it up with a ton of oil, cook up the wings, then break it all down after it’s cooled, clean it up, and stow it away again. The non-food related parts of the process take ten times as long as the actual meal. With this in mind, I have experimented with alternative methods of cooking my beloved wings that don’t involve deep-frying. This is the first of two Instructables, each of which will describe a different process I’ve worked out.

Method One involves cooking the wings, lightly coated in oil and flour, in a very hot oven. The result is a nice, golden, and crunchy wing, without all the bother of the deep-fryer. Let’s hop to it, shall we?

(Special thanks to randofo for the front page feature.)

The ingredients list:

Thawed chicken wings (I used 14 for this Instructable)
Light olive oil (or any other choice, really)

Frank’s Red Hot

A bowl with a lid for tossing
A spatula (rubber or silicone)
A cookie sheet
Some foil (optional)

EDIT: I just wanted to add here that I have an Instructable up for what I think is a pretty darn good roasted garlic wing sauce. Also, I posted a video of me making wings with a slightly different method, and yet a different idea for the sauce.

Step 1: Billy, Don't Be a Tosser.

The first step is to coat the wings in a bit of light olive oil, then flour. I do this in two stages.

First, place your thawed wings, patted dry, into your bowl with a lid, hereafter known as the “toss pot.” Pour in a small amount of light olive oil (or any oil of your choice, really), put on the lid, and give them a thorough tossing. Then, remove the lid, pour in some flour, enough to give the wings a good coating, and then give them yet another thorough tossing.

At this point, you could then add spices to our newly-made sticky batter coating. If you can toss for a third time in a row, however, you’re a greater man than I.

The pictures below tell the tale.

UPDATE: I recently discovered that these wings will actually come out better if you omit the oil and toss only in the flour and then bake at 425F for 40 minutes. Really, it’s up to you which method you want to use, but I’ve taken to this new method.

Step 2: How to Be a Master Baker

Preheat your oven to 450F, and place your oven rack as close to the heat source as possible. The theory here is that we do NOT want the wings stewing in their own juices. We want to drive that moisture off so they fry instead. Because they’re small, the wings cook through before they burn on the outside.

Next, place the wings skin side up on your (optionally foiled) cookie sheet. I sprayed the foil on mine with no-stick spray, and they still stuck, so be careful here. Once the oven is heated up, place the sheet on that lower oven rack.

Times will vary depending on a variety of factors. Just look for a nice golden brown color. It’ll take about 20 or so minutes, on average. If the tops of the wings aren’t colored enough for you, place the cookie sheet under the broiler for a few minutes. Don’t walk away from them if you do that, though.

Again, the pictures below tell the tale.

Step 3: The Sauce of All Evil

Now, we have many saucing options, which I’ll discuss in a later step. For this Instructable, we’ll construct a hot sauce of my own design, inspired by the Red-Hot Dog sauce from days of yore. It’s really good, and extremely simple to make.

Take a good sauce pot, pour in about twice as much Frank’s Red Hot sauce you think it would take to coat your batch of wings. Then put in some butter (about 1/4 stick per cup of sauce as a guideline), then some sugar, just enough to take the edge off. Simmer this mixture until it reduces by about half. The final result will be a thick, sticky sauce that will go well with the wings.

To coat, I clean up my toss pot that I used before, put the now-cooked wings in, pour in the sauce, and give them another good tossing. Plate and eat!

The pictures below. Oh, never mind.

Step 4: The Open-Sauce Foundation

There are literally dozens, if not hundreds, of sauce options for your wings. You can use store-bought wing sauces if you’d like. My other favorite is to toss them in Cattleman’s or Sweet Baby Ray’s barbecue sauce, or, on occasion, my own homemade barbecue sauce, but that’s another Instructable. The sky is the limit.

For dipping options, I generally like ranch or bleu cheese dressing, the traditional dips, when I decide to dip. Most of the time, though, I’m not feeling dippy, so I don’t.

How to fry chicken wings

James Villas understands Southerners. And he definitely understands Southern fried chicken wings. He states in his books that his Southern compatriots know that the sweetest part are the chicken wings. (But then why did God give chickens just two wings? Chew on that when you’re munching on these lovelies.) He also says of chicken wings, “And nothing is relished more at cocktail parties” than a platter of crisp fried wings intended to be eaten with one’s fingers. Amen to that.David Leite

Southern Fried Chicken Wings FAQs

When author James Villas refers to “chicken wings,” what he’s actually referring to are the “drumettes” of the wings. You know, those meaty miniature drumsticks that everyone snatches first from the platter of mixed chicken wings and drumettes. Of course, this recipe works on the scrawny two-boned chicken wing portion of the wing, too. It also works just dandy on regular pieces of chicken—simply increase the time the chicken is in the oil by several minutes.

Southern Fried Chicken Wings

How to fry chicken wings

4 to 5 servings

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  • ▢ 12 to 15 chicken wings* (see NOTE above)
  • ▢ 1 cup all-purpose flour
  • ▢ 1/2 cup finely grated Parmesan cheese or more to taste
  • ▢ 1 teaspoon paprika or more to taste
  • ▢ 1/2 teaspoon dry mustard or more to taste
  • ▢ 1/4 teaspoon dried oregano crumbled (optional)
  • ▢ 2 to 3 teaspoons salt or to taste
  • ▢ Freshly ground black pepper to taste
  • ▢ 1 cup milk preferably whole
  • ▢ Peanut oil for deep-frying


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Show Nutrition

Recipe Testers’ Reviews

Anna Scott

Sometimes a recipe is just meant to be. My husband and I were craving Southern fried chicken this week. There’s nothing better than crisp, flavorful breading on a tender piece of chicken—especially one with the unique flavor of grated Parmesan cheese.

I have to admit, I already had thighs and legs at home ready to be cooked, so I tested this recipe out on those cuts of chicken instead of the wings. Of course this changed the cooking time (it took about 12 minutes on each side in the hot peanut oil). My only recommendation would be to make sure you have enough salt in the flour-Parmesan mixture. Even though the Parmesan adds a salty taste to the crispy coating, I found it needed a bit more salt than I originally put in the mixture. I’d say for this amount of flour-Parm, probably a good tablespoon salt would be perfect, along with 1 teaspoon black pepper. May sound like a lot of salt, but fried chicken should have a ton of flavor in my opinion!

Lastly, I loved the addition of paprika, oregano, and dried mustard here. This was a great coating for fried chicken of any kind, especially when served with collard greens and mashed sweet potatoes.

Gail Rueckl

I was very excited to test this Southern fried chicken wings recipe because I absolutely love chicken wings. It was fantastic! It was easy, quick, and didn’t make much of a mess despite the coating and pan-frying.

I had all the ingredients I needed in the pantry and I used a 10-inch cast iron skillet to cook the wings. I followed the recipe exactly as written except the wings had an internal temperature of 210°F after I fried them so I’ll try taking them out a little sooner next time to see if I can get closer to 165°F. Still, the wings turned out wonderful! They had a nice, crunchy batter and the meat was tender, juicy, and pulled off the bone with ease. Every one of my testers loved the wings.

We served them with some hot sauce and ranch dressing as dips. The wings kept very well in the refrigerator, and when reheated in the microwave for 2 minutes, they were still tender and delicious. The only thing I would suggest is to maybe add a bit more oregano to the flour mixture. I found the platter of 24 was plenty, but another batch could easily be cooked in about 12 minutes if everything was prepped for cooking. I will definitely be making these again!

Cindi Kruth

We’re big fans of Southern fried chicken and these little wings definitely earned a place in our chicken wing rotation.

The 2 inches oil was enough to submerge the little wings as it bubbled up around them, so no turning necessary. I just gently nudged the wings a couple of times with a chopstick to make sure they weren’t sticking and were browning well. I was able to get these done in 2 batches. By the time the first batch was cool enough to eat, the second batch was done.

Joel Jenkins

These Southern fried chicken wings are tasty and this is a pretty easy, straightforward recipe. I like the tanginess of the Parmesan. Definitely worth a try.

These are great at room temperature, so make a batch and set them out all at once—otherwise by the time you finish frying the last batch, there won’t be any left.

Originally published May 13, 2020


How to fry chicken wings

How to fry chicken wings

How to fry chicken wings

How to fry chicken wings

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I made the southern fried wings super bowl Sunday and they were delicious. A little too much butter in the wing sauce but very tasty!