These crispy fried chicken wings came to us from my brother-in-law, and after the very first bite, we knew we had to get the recipe. Over the years we’ve made a few small tweaks, but the heart of the recipe remains the same.
The result is a wing that is incredibly crispy, crunchy, and packed with flavor in every bite. The seasoning blend creates a deep golden-brown color that may look a little dark, but don’t let that fool you—these wings are perfectly cooked and absolutely delicious. They’re so flavorful that our family often skips the dipping sauce altogether.
If you’re looking for restaurant-quality wings with a crispy crust and bold seasoning, this recipe is one you’ll make again and again.
Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons macaroni and cheese powder
- 1¼ teaspoons salt
- 1 teaspoon chili powder
- ¾ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cumin
- Oil for frying
- 2–3 pounds chicken wings
Directions
First, remove to a wire rack or paper towel-lined plate and serve immediately.
Then, separate the chicken wings into drumettes and flats. Discard the wing tips or save them for making stock.
In a large bowl, combine the flour, macaroni and cheese powder, salt, chili powder, black pepper, cayenne pepper, paprika, onion powder, garlic powder, and cumin.
Toss the wings in the seasoning mixture until lightly coated. Set aside while the oil heats.
Heat frying oil to 375°F (190°C).
Just before frying, toss each batch of wings in the seasoning mixture again for an extra crispy coating.
Fry the wings for 6–8 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Have to try these, much better than they appear,
Mary
@Southernspoon