Southern Fried Chicken Wings
Crispy, golden fried chicken wings seasoned through every layer — from the meat to the flour coating. A simple seasoned flour dredge fried at 350 degrees produces a thin, shattering crust and juicy meat every time.
Equipment
- Deep cast iron skillet or Dutch oven
- Clip-on deep fry thermometer
- Instant-read meat thermometer
- Wire cooling rack
- Sheet Pan
- Tongs or spider strainer
Ingredients
Wings
- 2 lbs chicken wings separated into flats and drumettes, tips removed
- 1 tsp salt
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp paprika
Seasoned Flour Dredge
- 1.5 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 0.25 tsp cayenne pepper optional, adjust to taste
For Frying
- 4 cups peanut oil or canola/vegetable oil, enough to come halfway up the wings
Instructions
Season the Wings
- Pat the chicken wings completely dry with paper towels. Arrange them on a sheet pan and season all sides with 1 teaspoon each of salt, black pepper, garlic powder, and paprika. Let the seasoned wings rest at room temperature for 15 minutes while you prepare the flour and oil.
Prepare the Dredge
- In a wide shallow bowl, whisk together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper until evenly combined.
Dredge and Rest
- Working a few at a time, press the seasoned wings into the flour mixture, coating all sides thoroughly. Shake off excess flour and place the dredged wings on a wire rack. Let them rest for 5 minutes to allow the flour to bond to the skin.
Heat the Oil
- Pour the oil into a deep cast iron skillet or Dutch oven. Heat over medium-high until a clip-on thermometer reads 350 degrees Fahrenheit. Adjust the burner to maintain that temperature.
Fry the Wings
- Carefully lower 4 to 6 wings into the hot oil using tongs or a spider strainer. Do not overcrowd the pan. Fry for 10 to 12 minutes, turning once or twice, until the wings are deep golden brown and the internal temperature reaches 165 degrees Fahrenheit at the thickest part near the bone.
- Transfer the finished wings to a wire rack set over a sheet pan to drain. Allow the oil to return to 350 degrees before frying the next batch. Repeat until all wings are cooked.
Serve
- Serve the wings immediately while the crust is at its crispiest. If holding before serving, keep them on the wire rack in a 200-degree oven with the door slightly open for up to 20 minutes.
Notes
Grandmaw's Notes
- Season the wings AND the flour separately — flavor in just one layer is not enough.
- Pat wings bone dry before dredging. Any moisture between skin and flour means the coating slides off in the oil.
- Let dredged wings rest on a wire rack for 5 minutes before frying. The flour bonds to the skin during that rest.
- Keep oil at 350 degrees and fry in small batches of 4 to 6. Overcrowding drops the temperature and steams instead of fries.
- Use a wire rack to drain — not paper towels. Paper towels trap steam underneath and turn the bottom crust soggy.
- Always check internal temperature. Golden color does not guarantee the meat near the bone has reached 165 degrees.
One Last Thing. If this recipe turned out right for you, I'd appreciate a review and rating below. It helps other home cooks find these recipes, and it helps me keep writing them.
Nutrition
Calories: 320kcalCarbohydrates: 12gProtein: 18gFat: 22gSaturated Fat: 5gCholesterol: 75mgSodium: 480mgPotassium: 170mgVitamin A: 120IUCalcium: 15mgIron: 2mg
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