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

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I liked these a lot and they were super crispy but I felt the seasoning got lost quite a bit. I recommend only draining them for a minute or so before tossing them in the spice blend so that you get more of the flavor. Great recipe! Read More
Rating: 5 stars
I made this rub for some wings that I baked for the Super Bowl. I know it always bothers me when people post a review on your recipes and change the recipe but there were a few ingredients I didn't have on hand so I did have to make some minor changes. For instance I didn't have mustard powder so I omitted that. And I had only ancho chili powder which gave it a nice smoky flavor. Also I only had half of the Cayanne pepper so I added some ghost pepper seasoning mix I had on hand. But only a small amount of the ghost pepper seasoning because that's pretty spicy. I added a little bit of flour to the rub mix so it would stick to the wings. I totally recommend draining and drying the chicken wings before applying the rub. I like my chicken wings really saucy so after they were baked we tossed them in a traditional buffalo sauce. But I think it's the rub that made them such a hit because it added another layer of flavor. So while I didn't follow this recipe to the letter, I believe it's a great rub recipe. Next time when I plan ahead I will get all of the ingredients and follow the recipe more precisely. Last year we purchased wings from our favorite local wing shop and this year my friends couldn't believe that I cooked them, pretty proud! Read More
Rating: 5 stars
Yes I altered it.. I used all the seasonings from this recipe except.. I mix it with 3 tbs flour then mixed the wings in a ziplock bag in the fridge for a few hours.. and I only fried them once. These were the best wings I ever made.. without sauce or with or without blue cheese or with is a completely different experience. This is how I will make wings from now on.. and i will try the original recipe just for kicks Read More
Rating: 5 stars
Very good tasty and not too spicy as is will make again. The double frying made them crispy as we like them Read More