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Rice Crispy Wings

Rated as 4 out of 5 Stars

"The rice flour coating on these wings turned out to be light, crispy, and extremely sauce friendly. Traditional buffalo wings are fried without any coating and they're good-but these are better at holding onto a sauce. You can spice the flour any way you want!"
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2 h 35 m servings 522
Original recipe yields 2 servings (1 pound chicken wings)


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  1. Place split chicken wings into a mixing bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to evenly coat pieces. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  2. Place rice flour in a shallow dish. Dredge chicken wing pieces in small batches in the flour and transfer to a plate. Arrange pieces so there is some space between them; allow wings to sit out for 15 minutes before frying.
  3. Line a baking sheet with paper towels; place a draining rack on the towels.
  4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Transfer wings to oil; fry until inside is crispy and golden brown and chicken is cooked through, 10 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. Remove wings from oil with a slotted spoon and drain on a rack placed over paper towels.


  • Chef's Notes:
  • If using fine salt instead of kosher salt, reduce amount from 1 teaspoon to 1/2 teaspoon.
  • Before you dredge the wings in flour, you're free to spice these anyway you want. Other than the salt, everything else is up for grabs.
  • This can be scaled up to however large a batch you need. I usually allow 1/2 pound of wings per person for a party.
  • If you're doing a larger batch, be sure to give the wings a toss or two during the refrigeration time. By the way, two hours would be a minimum, but if you want, you can leave these overnight with the seasoning.

Nutrition Facts

Per Serving: 522 calories; 35.1 33.5 17.2 46 1004 Full nutrition

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great recipe