Crispy Fried Chicken Wings Recipe
Listen, if your fried chicken wings aren’t seasoned all the way through and shattering-crisp when you bite in, then what are we even doing? Chile, these wings are comfort on a plate. I learned the art of fried chicken the same way I learned most of my favorite dishes, standing in the kitchen with my family in Louisiana, soaking up every “don’t skip this step” moment.
Servings 4 servings
Ingredients
- 2-3 pounds chicken wings Separated; drums and flats
- 2 eggs Beaten
- 1 tablespoon Creole Seasoning Divided into 2 portions of ½ tablespoon each.
- 2 teaspoons smoked paprika Divided into 2 portions of 1 teaspoon each.
- 2 teaspoons garlic powder Divided into 2 portions of 1 teaspoon each.
- ½-1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
- 1 ½ cups all-purpose flour
- cooking oil 1-2 inches in the bottom of the pan. I use canola oil
Instructions
- Pat the chicken wings dry with paper towels, moisture is the enemy of crisp.
- Season the wings on both sides with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper (optional), salt, and pepper.
- In a plastic or paper bag, combine flour with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne (optional), salt, and pepper. Don’t be shy with the seasoning, no bland fried chicken.
- In another bowl, beat the eggs until smooth.
- Dip each wing into the egg wash, then toss it in the seasoned flour until fully coated.
- Allow the wings to rest for 10 minutes before frying. This ensures the breading adheres to the chicken. I like to allow them to rest on parchment paper while I heat up the oil.
- Pour your oil into a deep skillet or Dutch oven, filling it 1-2 inches. Heat to 350–360°F. (Use a thermometer because guessing is how you end up with greasy chicken.) I use a 12 inch cast iron skillet. Use a heavy bottom pan or pot.
- Carefully drop in a few wings at a time. Don’t overcrowd the pan, they need space to crisp up. Fry for 8–10 minutes, flip as needed, until golden brown and cooked through (165°F inside using a meat thermometer. Testing the internal temperature is the only way to ensure the chicken is fully cooked).
- Transfer fried wings to a wire rack set over a baking sheet. Skip the paper towels, they trap steam and make the crust soggy.
- Pile them high, pass the hot sauce, and get ready for everyone to fight over the crispiest piece.
Notes
How long to fry the wings: Usually 8–10 minutes, sometimes up to 12 minutes depending on the size. You want them golden brown and cooked to 165°F inside.
Creole Seasoning is my go-to seasoning. It’s bold, a little smoky, and always hits. Don’t have it? Use your favorite spice rub or make your own mix with garlic powder, onion powder, and whatever you’ve got in the pantry.
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Save the olive oil for salad dressing, it won’t hold up to frying.
Why Aren't My Wings Crispy:
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- Too much moisture: If your wings aren’t patted dry before seasoning and dredging, the coating will steam instead of crisp. Paper towels are your best friend here.
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- Oil not hot enough: Frying in lukewarm oil makes the crust soggy and greasy. Keep that oil at 350–360°F, no guessing, use a thermometer. I use this one.
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- Overcrowding the pan: When you pack too many wings into the skillet, the oil temp drops and the wings steam each other. Fry in batches and give them space to breathe.
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- Didn’t rest after dredging: Letting the floured wings sit for 10 minutes before frying helps the coating stick. Straight from flour to oil = coating sliding right off.
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- Paper towel trap: Don’t stack wings on paper towels when they’re done. The steam softens that hard-earned crunch. Use a wire rack so the air circulates and keeps the skin crispy.