These crispy fried chicken wings are lovely and juicy inside. This recipe works so well because the wings are chilled before frying, which gives them extra crispy skin. I coat them in Buffalo sauce and they taste absolutely wonderful!
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 50 mins
Servings: 6
Ingredients
- 12 small chicken wings
- ¼ teaspoon seasoned salt, or to taste
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground paprika
- 2 quarts vegetable oil for frying
- 1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank’s), or to taste
Steps
- Gather all ingredients.
- Season chicken wings lightly with seasoned salt.
- Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes.
- Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes.
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C).
- Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat.
- Serve and enjoy!
