Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!

Othasha Thomas
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat.

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  • Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.

Nutrition Facts

400 calories; 20.5 g total fat; 48 mg cholesterol; 516 mg sodium. 32.3 g carbohydrates; 19.9 g protein; Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2019
Hi my name is Othasha and I came up with this recipe and i have been reading the reviews & would just like to say that the mustard is not so much for a strong mustard flavor but more so to make the chicken tender and juicy.You still get a hint of the mustard flavor but its not going to taste like your eating mustard on a hotdog & also if you are having problems with the batter not sticking you must not be doing something right because i deep fry every single time and it comes out crispy and juicy with all the crispy skin still on the chicken.. As far as the seasoning goes i just season to taste because everyone is different & some people like less rather than more like me so with all that said i hope this helps with the recipe and to all of you that loved it i really appreciate you taking the time to write a review. On last note i also add different spices to get different flavors so to all of you who do that keep on because its fun trying new recipes on chicken i do it every time i fry it. I ALSO SEASON MY FLOUR TO GIVE A BIT MORE FLAVOR TO CHICKEN Read More
(152)

Most helpful critical review

Rating: 2 stars
01/20/2012
Not impressed at all Too salty. Couldnt taste any mustard at all. & the cooking times were way off. Sorry but I would pass on this one Read More
(7)
103 Ratings
  • 5 star values: 72
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
07/11/2019
Hi my name is Othasha and I came up with this recipe and i have been reading the reviews & would just like to say that the mustard is not so much for a strong mustard flavor but more so to make the chicken tender and juicy.You still get a hint of the mustard flavor but its not going to taste like your eating mustard on a hotdog & also if you are having problems with the batter not sticking you must not be doing something right because i deep fry every single time and it comes out crispy and juicy with all the crispy skin still on the chicken.. As far as the seasoning goes i just season to taste because everyone is different & some people like less rather than more like me so with all that said i hope this helps with the recipe and to all of you that loved it i really appreciate you taking the time to write a review. On last note i also add different spices to get different flavors so to all of you who do that keep on because its fun trying new recipes on chicken i do it every time i fry it. I ALSO SEASON MY FLOUR TO GIVE A BIT MORE FLAVOR TO CHICKEN Read More
(152)
Rating: 5 stars
07/11/2019
Hi my name is Othasha and I came up with this recipe and i have been reading the reviews & would just like to say that the mustard is not so much for a strong mustard flavor but more so to make the chicken tender and juicy.You still get a hint of the mustard flavor but its not going to taste like your eating mustard on a hotdog & also if you are having problems with the batter not sticking you must not be doing something right because i deep fry every single time and it comes out crispy and juicy with all the crispy skin still on the chicken.. As far as the seasoning goes i just season to taste because everyone is different & some people like less rather than more like me so with all that said i hope this helps with the recipe and to all of you that loved it i really appreciate you taking the time to write a review. On last note i also add different spices to get different flavors so to all of you who do that keep on because its fun trying new recipes on chicken i do it every time i fry it. I ALSO SEASON MY FLOUR TO GIVE A BIT MORE FLAVOR TO CHICKEN Read More
(152)
Rating: 4 stars
11/11/2008
Very good. I skipped the MSG and added dry mustard and cayenne to the flour mixture. Turned out great thanks! Read More
(96)
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Rating: 5 stars
07/04/2008
This is a keeper. I followed the recipe but added A LOT more seasoning before putting in the flour. I put all the wings in a tray and smothered with various seasonings including garlic powder onion powder paprika pepper and adobo. I also used a spanish seasoning called sazon goya (about 3 packets) and made 15 large wings. This recipe is incredible. I added some adobo to the flour and used spicy brown mustard. YUMMY. I do not fry often but I can see making this once a month as a fried treat! Read More
(83)
Rating: 5 stars
01/09/2012
I've been frying my chicken like this forever. Family recipe. To add a little twist & make it a little bit healthier (if that's possible with fried chicken) omit the MSG(taste good but DEADLY for you) and use WHOLE wheat flour (not wheat flour). It has 3grams of fiber & whole grains but tastes no different! We all need more fiber in our diet. Enjoy. Read More
(46)
Rating: 5 stars
04/28/2011
Delicious! I thought I had yellow mustard in the fridge but I didn't so instead I had to use spicy brown. I found it easier to coat the chicken in mustard first then seasoning. As seasoning first and brushing on the mustard just causes the seasoning to clump up and rub off. Will definitely make again it's the best fried chicken that's ever come out of my kitchen. Read More
(40)
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Rating: 5 stars
11/15/2007
I followed the recipe just like it said and it turned out to be good. My boyfriend said I can start putting this recipe on the menu. Read More
(27)
Rating: 5 stars
01/09/2012
If you don't like msg fine don't use it this rated on taste not your opinion on what is health or not Read More
(26)
Rating: 5 stars
01/05/2007
This was great. I did make a few changes to the recipe... I added some cayenne pepper to the spices and for the mustard I used hot mustard with horseradish. I also added a small amount of hot pepper sauce to the mustard. I got tons of compliments and everybody ate it up! Read More
(25)
Rating: 5 stars
10/28/2011
I didn't exactly follow the directions to the recipe nor do I use all the same ingredients but the recipe did provide a wonderful basis for the delicious fried chicken I just made. I used chicken breast instead of wings and seasoned the flour with garlic salt onion powder oregano coriander and a dash or two of adobo. I coated the chicken breast with store dijon mustard and fried the chicken in olive oil. Honestly it was the best fried chicken I've had so far in life. It was savory and salty and just all around amazing. The spices really complimented the dijon mustard and the crust was too well-- crusty! I can't wait to make this recipe again.:-) Read More
(13)
Rating: 2 stars
01/20/2012
Not impressed at all Too salty. Couldnt taste any mustard at all. & the cooking times were way off. Sorry but I would pass on this one Read More
(7)