Deep Fried Chicken Wings

4
Servings
30m
Prep Time
10m
Cook Time
40m
Ready In


"This is my go to recipe for 10 to 15 wings, but it works with 6 thighs or 6 legs just as well. I fry the wings for 10 minutes, thighs and legs for 17 minutes. The spice amounts suit us perfectly, but feel to add more garlic, change up the spices or soak the wings longer in the sauce for a little more kick. Keep in mind that the size of your chicken pieces will dictate how long they should cook."

Original recipe yields 4 servings
OK
  • FOR SAUCE
  • FOR DREDGING MIX

Nutritional

  • Serving Size: 1 (53.9 g)
  • Calories 80.7
  • Total Fat - 1.6 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 52.1 mg
  • Sodium - 614.1 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.1 g
  • Protein - 3.6 g
  • Calcium - 76.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step 1

Heat peanut oil to 350.

Step 2

Combine egg, water, hot sauce in a ziplock bag and add wings.

Step 3

In a pie plate, stir together the flour mixture.

Step 4

Remove wings from marinade and toss in flour until well coated. (You can do this twice if you like a batter type coating).

Step 5

Fry in preheated oil for 10 minutes or until golden brown.

Step 6

Drain on a paper towel covered plate and when cool enough to handle, dig in!

Tips & Variations


No special items needed.

Related

natsgarden123

perfect! I added paprika and onion powder to the flour, otherwise, made as is Thanks!

review by:
(12 Oct 2016)

Crazed_Chef

These turned out very well for me and we nibbled every one down to the bone! These made great tasting wings!

review by:
(29 Jan 2013)

QueenBea

I cooked these in my Actifry cooker for 30 minutes using 1 tablespoon peanut oil and they turned out perfetly! Deeeeeelish......... Made for the Billboard Recipe Tag Game.

review by:
(19 Jul 2012)

HoneyBun

MMMMMMMMMMMMMMMMMM these wings are utterly delicious, I used Frank's hot wing sauce, tripled amounts and served to a group of friends and everyone went nuts over them, this is my new favorite, thanks Deely for posting your recipe

review by:
(13 Jul 2012)