Ingredients50 m servings 531 cals
- 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.
- Editor's Notes:
- The nutrition data for this recipe includes the full amount of breading and sauce. The actual amount of the breading and sauce consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 531 calories; 41.3 g fat; 25.1 g carbohydrates; 15.8 g protein; 37 mg cholesterol; 1768 mg sodium. Full nutrition
ReviewsRead all reviews 13
This method of coating with seasoned flour resting and then another coating of seasoned flour worked very well. I placed the wings on a cooling rack instead of a plate so the breading would st...
I made this today! Great recipe however, I modified it a little. I did not have the time to place it in the fridge twice. So I only did that once. Then added seasoning after in a plastic bag and...
These are the best fried chicken wings I've ever made! A little extra work but well worth the effort, they turned out great! Thanks for sharing this recipe!
Made this for Labor Day and everyone loved. I scaled this up for about 40 wings and I didn't sauce them so they stayed extra crispy. Served with hot sauce and blue cheese dressing in the side. T...
I cooked them in Peanut Oil for 21 minutes (I like my chicken wings nice and crispy). Also - I added a touch of cayenne pepper to the rub (used Lawry's Seasoning Salt). Tried these with Chic...
These were awesome and very easy, we had 14 whole wings making 28 pieces in total and one cup of flour was plenty. I always add extra spice I added probably one tbsp of garlic powder to the mixt...
These were some of the BEST wings I have ever had. The double dredging in the flour is a great idea. I did not put them back in the fridge for the second time. I just started frying them. I al...
Time consuming but a great breading method. I used an air fryer and they turned out great!