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Southern Fried Chicken Wings Recipe

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This Southern Fried Chicken Wings recipe offers crispy, golden wings with a flavorful seasoned coating. Brined for extra juiciness and deep-fried to perfection, these wings make an ideal appetizer or main course, perfect paired with hot sauce and fries for a classic American soul food experience.

Ingredients

Chicken Wings

  • 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 (or slightly less if using garlic powder)
  • 1 tablespoon granulated onion (or slightly less if using onion powder)
  • ½ tablespoon ground black pepper
  • ½ tablespoon seasoned salt
  • 1 teaspoon smoked paprika

Egg Wash

  • 3 eggs
  • 3 tablespoons water

Instructions

  1. Brine Preparation: Bring 4 cups of water to a boil in a pot. Add ¼ cup kosher salt and 2 tablespoons sugar, stirring until dissolved. Remove from heat and cool slightly. Add 4 cups of ice, stirring until the brine reaches room temperature.
  2. Brining the Wings: Place chicken wings in a large bowl or resealable bag and pour brine over them, fully submerging the wings. Remove air if using a bag, seal, and refrigerate for at least 4 hours or overnight for best flavor. Before cooking, rinse wings and pat dry with paper towels.
  3. Prepare Seasoned Flour: In a large bowl, whisk together flour, cornstarch, granulated garlic, granulated onion, black pepper, seasoned salt, and smoked paprika. Alternatively, combine ingredients in a brown paper bag and shake to mix. Set aside.
  4. Make Egg Wash: Crack eggs into a bowl, add 3 tablespoons water, and whisk thoroughly. Set aside.
  5. Dredging the Wings: Dip each brined wing into the egg wash, ensuring full coating. Transfer wings to the seasoned flour mixture and press to adhere a crunchy coating. Place coated wings on a parchment-lined sheet pan and let rest for 3-5 minutes to help the coating set.
  6. Heating the Oil: Fill a large deep skillet or Dutch oven with 2½ to 3 inches of neutral oil. Heat oil to 360°F to 365°F (182°C to 185°C), monitoring temperature carefully.
  7. Deep Frying: Fry wings in batches without overcrowding, keeping similar pieces together (flats and drumettes separately) for even cooking. Fry wings until golden brown and internal temperature reaches 165°F (74°C), which typically takes about 10-12 minutes per batch.
  8. Draining: Remove wings with tongs or a slotted spoon and place them on a wire rack over a sheet pan to drain excess oil. Let wings rest briefly before serving.

Notes

  • Use fresh oil to ensure the best flavor and crispiness of your fried wings.
  • Allow the dredged wings to rest for about 10 minutes after coating; this promotes a tackier surface for extra crispness.
  • Maintain oil temperature; adjust heat immediately if it drops to avoid greasy chicken.
  • Fry chicken in batches, keeping flats and drumettes separate to ensure even cooking.

Find it online: https://recipeplenty.com/southern-fried-chicken-wings-recipe/