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Deep-Fried Chicken Wings

by victor

The best deep-fried chicken wings, period. Flavored inside out, with a tasty crunchy crust and succulent meat inside. Deliciousness at its best!

That said, these wings will be even better tossed with some hot sauce. My favorite sauce is the Duff’s Hot Sauce, with a little bit of melted butter. About 1 tablespoon of melted butter to 1/3 cup of Duff’s wing sauce, with no added salt. That’s enough for 2 pounds of wings. It’s what I also use on my favorite extra crispy baked chicken wings.

Duffs hot sauce.

Another way I like to serve these wings is to toss them with just a touch, about 2-3 tablespoons, of plain Duff’s hot sauce – less fatty this way, just a touch spicy, and so good!

Crispy fried chicken wings in a basket.

Deep-Fried Chicken Wings

5 from 2 votes
Print Pin Rate
Course: Dinner, lunch
Cuisine: American
Keyword: fried chicken wings
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 415kcal
Author: Victor


  • 2 lbs chicken wings
  • 3 quarts peanut oil for frying; or any other oil with high smoking point
  • 1 egg
  • 1 Tbsp water
  • 1/4 cup hot sauce Duff's hot sauce, Frank's, etc.

Chicken wing seasoning:

  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • a pinch cayenne pepper

For dredging:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper


  • Combine the chicken wing seasoning ingredients in small bowl. Season the wings all over, ensuring even coverage. Pat down to make the seasonings stick. Set aside.
    Chicken wings seasoned with salt and spices in a stainless steel bowl.
  • In a large bowl, combine the egg with the hot sauce and water. Whisk lightly and set aside.
  • In a separate large bowl, combine the flour with the baking powder, salt and pepper. Mix the ingredient together and set aside.
  • Heat 3 quarts of peanut oil in a large cast iron pot (the oil should be no higher than the middle of the pot) over a gas burner to 375F.
  • Drop the seasoned wings into the bowl with the egg mixture, toss with your hands, ensuring even coverage.
    Seasoned chicken wings covered in egg mixture.
  • Pick up the wings using both hands, a few at a time, shaking off excess egg mixture, and drop in the flour bowl. Once all of the wings are in the flour bowl, toss them with flour, shake off excess and drop in the preheated oil.
    Chicken wings rolled in flour.
  • The temperature will drop to about 350F, perfect for deep frying. Adjust the burner as needed to keep the oil at 350F.
    Thermometer checking oil temperature, showing 350F.
  • Fry the wings for about 4 minutes or until the internal temperature of the wings reaches about 185F - 190F.
    Thermometer checking chicken wing, showing 185F.
  • Remove wings from the oil and place on a platter lined with paper towels to drain off the excess oil. Serve immediately with your favorite wing dip or tossed in a sauce.


Calories: 415kcal | Carbohydrates: 26g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 1376mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg

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