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Fried Chicken Wings

These crispy fried chicken wings are lovely and juicy inside. This recipe works so well because the wings are chilled before frying, which gives them extra crispy skin. I coat them in Buffalo sauce and they taste absolutely wonderful!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 4392.4 kcal

Equipment

  • 1 Deep fryer or large heavy-bottomed pot
  • 1 Instant-Read Thermometer Essential for oil and chicken temperature
  • 1 Wide, Shallow Bowl For breading mixture
  • 1 Large Plate or Baking Sheet For chilling coated wings
  • 1 Slotted Spoon or Spider For safely handling wings in hot oil

Ingredients
  

Main

  • 12 small chicken wings
  • ¼ teaspoon seasoned salt or to taste
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground paprika
  • 2 quarts vegetable oil for frying
  • 1 12 fluid ounce bottle Buffalo wing sauce (such as Frank's), or to taste

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Season chicken wings lightly with seasoned salt. Dotdash Meredith Food Studios
  • Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes. Dotdash Meredith Food Studios
  • Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes. Dotdash Meredith Food Studios
  • 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 juices run clear, 10 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). Dotdash Meredith Food Studios
  • Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

The double chilling of the coated wings is crucial for achieving an exceptionally crispy skin; don't skip this step as it allows the breading to adhere better and dry slightly. Maintaining a consistent oil temperature of 375°F (190°C) is paramount; use an instant-read thermometer. Overcrowding the fryer will drop the oil temperature and result in greasy, less crispy wings, so fry in batches if necessary. For an even crispier texture, consider adding a tablespoon of cornstarch to your flour mixture. Ensure the internal temperature of the thickest part of the wing reaches 165°F (74°C) for food safety. Warm your Buffalo sauce slightly before tossing to ensure it coats the hot wings more effectively and evenly.