Southern Fried Chicken Wings Recipe
Our delicious Southern fried chicken wings recipe has a crispy coating with the perfect crunch. Pair it with some hot sauce and a side of french fries for a quick and casual meal!
Servings: 6
Calories: 649kcal
Equipment
- An instant-read thermometer to monitor the oil temperature and check for doneness.
- Deep fryer, large deep skillet, or Dutch oven for frying
- Wire rack set over a sheet pan to drain excess oil.
Ingredients
- 3-4 pounds of party wings flats and drumettes
- Neutral oil for frying e.g., peanut oil, vegetable oil, canola oil
Brine (Recommended)
- 4 cups water
- ¼ cup Diamond Crystal Kosher Salt
- 2 tablespoons granulated sugar
- 4 cups ice
Seasoned Flour
- 1 cup all-purpose flour
- ¼ cup corn starch
- 1 tablespoon granulated garlic if using garlic powder, use a little bit less
- 1 tablespoon granulated onion if using onion powder, use a little bit less
- ½ tablespoon ground black pepper
- ½ tablespoon seasoned salt
- 1 teaspoon smoked paprika
Egg Wash
- 3 eggs
- 3 tablespoons water
Instructions
Brine (Recommended)
- Bring 4 cups of water to a boil in a pot.
- Add ¼ cup kosher salt and ¼ cup sugar to the boiling water. Stir until completely dissolved.
- Remove the pot from heat and let the brine cool slightly.
- Add 4 cups of ice to the pot, stirring until the ice is mostly melted and the brine reaches room temperature.
- Place the chicken wings in a large bowl, container, or resealable plastic bag.
- Pour the brine over the chicken wings, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
- Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove the wings from the brine, rinse, and pat them dry with paper towels.
Dredge
- Combine flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, and paprika in a large bowl and whisk the ingredients to combine. Alternatively, add the ingredients to a brown paper bag and toss to combine. Set aside.
- Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
- Line a sheet pan with parchment paper. After brining, dip the wings into the egg wash, ensuring each piece is well coated.
- Dredge each wing in the seasoned flour mixture, pressing the flour onto the wings to create a textured coating. Let the coated wings rest on the sheet pan for 3-5 minutes.
Deep Fry
- Fill a large deep skillet or Dutch oven with enough cooking oil to submerge the wings (about 2 ½ to 3 inches). Heat the oil to around 360°F (182°C) to 365°F (185°C).
- Carefully place the coated wings into the hot oil. Fry until golden brown and cooked through. Fry in batches to prevent overcrowding and temperature drop.
- The internal temperature of the wings should reach 165°F (74°C).
- Once cooked, use tongs or a slotted spoon to remove the wings from the oil and place them on a wire rack set over a sheet pan to drain any excess oil.
Notes
- Use fresh oil for the best flavor and color of your fried wings.
- Let wings rest for about 10 minutes after dredging in the egg and flour. This helps the coating get a bit tackier, which results in crispier wings.
- Maintain the oil temperature and adjust your heat as needed. If the oil temperature drops too low, it can cause greasy chicken.
- Fry chicken in batches, for example, flats together, and rums together, so they all cook at the same time.
Nutrition
Calories: 649kcal | Carbohydrates: 27g | Protein: 35g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 208mg | Sodium: 5466mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg
