Fried Chicken Wings Recipe

Chicken wings: The star of the dish, these should be fresh and preferably cut into drumettes and flats.

All-purpose flour: This forms the base of the coating, giving the wings their crispy texture.

Salt: Enhances the overall flavor of the wings.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Infuses the wings with a savory, aromatic flavor.

Paprika: Provides a mild smokiness and a touch of color to the coating.

Vegetable oil: Used for frying, it should be heated to the right temperature to ensure the wings are crispy and not greasy.

To achieve an extra crispy texture on your chicken wings, double-dip them in the flour mixture. After the initial coating, let the wings rest for a few minutes, then dip them back into the flour mixture before frying. This creates a thicker, crunchier crust that holds up well during frying.

• chicken wings - Substitute with chicken drumettes: Drumettes are similar in size and texture to wings and will cook similarly.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating and is also gluten-free.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory depth, though with a different aromatic profile.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat along with a similar smoky flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the chicken wings to cool completely before storing. This prevents condensation, which can make the wings soggy.
• Place the cooled wings in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their crispiness and flavor.
• Store the wings in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer.
• To freeze, arrange the wings in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. This prevents them from sticking together.
• Once the wings are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the wings on a baking sheet lined with parchment paper.
• Reheat the wings in the oven for 15-20 minutes, or until they are heated through and crispy. For extra crispiness, you can broil them for the last 2-3 minutes.
• If reheating from frozen, add an additional 5-10 minutes to the reheating time. Ensure the wings reach an internal temperature of 165°F (74°C) for safe consumption.
• Enjoy your reheated fried chicken wings with your favorite dipping sauces and sides.

• Preheat your oven to 375°F (190°C). Place the chicken wings on a baking sheet lined with parchment paper. Bake for 15-20 minutes until they are heated through and crispy.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 375°F (190°C) and cook the chicken wings for 5-7 minutes, shaking the basket halfway through.

• For a stovetop method, heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken wings in the skillet and cook for 3-4 minutes on each side until they are hot and crispy.

• Microwave the chicken wings on a microwave-safe plate covered with a damp paper towel. Heat on high for 2-3 minutes, checking halfway through to ensure even heating. Note that this method may not retain the crispiness as well as others.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the chicken wings on the rack and heat for 10-15 minutes until they are hot and crispy.

• Large bowl: Use this to mix the flour, salt, black pepper, garlic powder, and paprika together.

• Frying pan: This is essential for frying the chicken wings to achieve that golden brown and crispy texture.

• Tongs: Handy for turning the chicken wings while frying and for removing them from the hot oil.

• Paper towels: Place these on a plate to drain excess oil from the fried chicken wings.

• Measuring cups: Use these to measure out the flour and vegetable oil accurately.

• Measuring spoons: These will help you measure the salt, black pepper, garlic powder, and paprika precisely.

• Plate: Use this to hold the chicken wings after they are coated in the flour mixture and before frying.

• Thermometer: Optional but useful to ensure the oil is at the right temperature for frying (around 350°F or 175°C).

Prepare the flour mixture in advance: Mix the flour and spices ahead of time and store in an airtight container.

Use a deep fryer: A deep fryer can cook chicken wings more evenly and quickly than a frying pan.

Batch cooking: Fry multiple wings at once to save time, but don't overcrowd the pan.

Preheat the oil: Ensure the oil is hot before adding the wings to reduce cooking time.

Pat wings dry: Drying the chicken wings before coating helps the flour mixture stick better and cook faster.