Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Regardless of how you dress your wings, the key to making amazing wings is to fry them twice. I love them tossed in the dry seasoning rub listed below, since they maintain their crunchy flavor! I never understood those who chose to oven-bake their wings; it's called a guilty pleasure for a reason! You can also season the wings with an Asian soy, BBQ, herb or traditional buffalo-style hot sauce. Serve immediately along side celery and ranch or blue cheese dressing, if desired!

Recipe Summary

15 mins
20 mins
35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Seasoning Mix:


Instructions Checklist
  • Mix paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel.

  • Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches; bring to 300 degrees F (150 degrees C).

  • Split wings into 2 batches and fry each batch in the hot oil, 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain.

  • Increase oil temperature to 350 degrees F (175 degrees C). Fry each batch of wings in the hot oil until skin is crispy, golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain wings on a paper towel-lined plate; transfer to a bowl.

  • Sprinkle seasoning mix over cooked wings and toss to evenly coat.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

235 calories; protein 12.5g; carbohydrates 4.8g; fat 19g; cholesterol 31.8mg; sodium 508.5mg. Full Nutrition