Easy Battered Fried Chicken Wings
Easy Battered Fried Chicken Wings is a easy American recipe that serves 4. 350 calories per serving. Recipe by CANDY THA GLAM COOK on YouTube.
Prep: 1 hr 45 min | Cook: 20 min | Total: 2 hrs 20 min
Cost: $8.05 total, $2.01 per serving
Ingredients
- 2 lb Chicken Wings (washed and patted dry)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Seasoned Salt
- 1 tsp Paprika
- 0.5 tsp Cayenne Pepper
- 0.5 tsp Black Pepper
- 1 tsp Chicken Bouillon Powder
- 0.5 cup Corn Starch
- 0.5 cup Self‑Rising Flour
- 0.5 cup Ice Water (Very cold, keep ice cubes nearby)
- 4 cup Vegetable Oil (for deep frying; use canola, peanut or sunflower oil)
Instructions
Prepare the Wings
Rinse the chicken wings under cold water, pat them completely dry with paper towels, and place them in a large mixing bowl.
Time: PT10M
Season the Wings
In a small bowl combine garlic powder, onion powder, seasoned salt, paprika, cayenne pepper, black pepper, and chicken bouillon. Sprinkle the mixture over the wings and rub thoroughly until every piece is evenly coated.
Time: PT15M
Marinate
Cover the bowl with plastic wrap and let the wings marinate at room temperature for 1½ hours (or refrigerate up to 2 hours).
Time: PT1H30M
Make the Batter (Butter)
Without emptying the bowl, add corn starch and self‑rising flour to the seasoned wings. Gradually whisk in the ice water until the mixture reaches a medium‑thick consistency—thick enough to coat the back of a spoon but still pourable.
Time: PT10M
Heat the Oil
Pour vegetable oil into the pot to a depth of about 2‑3 inches. Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer to monitor.
Time: PT10M
Temperature: 350°F
Fry the Wings
Working in small batches, gently lower the battered wings into the hot oil using tongs. Fry for 10‑12 minutes, turning once, until the coating is golden‑brown and the internal temperature of the meat reaches 165°F (74°C).
Time: PT12M
Temperature: 350°F
Drain and Rest
Remove the cooked wings with tongs and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Let rest for 2‑3 minutes before serving.
Time: PT5M
Serve
Arrange the crispy battered fried chicken wings on a serving platter. Serve hot with your favorite dipping sauces.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 0 g
Dietary info: Contains gluten, High protein, Not vegetarian
Allergens: Wheat
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Onion Powder: Finely minced onion (squeeze out moisture)
- Instead of Seasoned Salt: Regular salt + extra herbs
- Instead of Paprika: Smoked paprika
- Instead of Cayenne Pepper: Red pepper flakes (use less)
- Instead of Black Pepper: White pepper
- Instead of Chicken Bouillon Powder: Chicken stock (reduce water)
- Instead of Corn Starch: All‑purpose flour (will be heavier)
- Instead of Self‑Rising Flour: All‑purpose flour + 1½ tsp baking powder
- Instead of Ice Water: Cold sparkling water (adds extra lightness)
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
Equipment Needed
- Large Mixing Bowl
- Whisk or Fork
- Measuring Cups and Spoons
- Tongs
- Heavy‑Bottom Pot or Deep Fryer
- Candy or Deep‑Fry Thermometer
- Wire Rack
- Paper Towels
- Plate or Tray
Critical Steps — Do Not Skip
- Season the wings thoroughly
- Achieve proper batter consistency
- Maintain oil at 350°F throughout frying
Chef Tips from the Video
- Use ice water for the batter to create steam bursts that puff the coating.
- Pat the wings completely dry before seasoning for maximum flavor absorption.
- If you have a deep‑fry thermometer, set an alarm for 350°F to keep temperature steady.
Troubleshooting
Batter is too thin and runs off the wings
Add a little more self‑rising flour or corn starch, one tablespoon at a time, until the batter clings.
Wings are soggy after frying
Make sure the oil is at 350°F before adding wings and avoid overcrowding the pot.
Coating falls off during frying
Dry the wings thoroughly before seasoning and do not rinse after the seasoning step.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag; keep for up to 2 months. Reheat from frozen in a preheated oven.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the wings up to 24 hours in the refrigerator for deeper flavor.
- Prepare the dry batter ingredients in advance and store in a sealed container; add ice water just before frying.
Frequently Asked Questions
What is the cultural significance and history of battered fried chicken wings in American cuisine?
Battered fried chicken wings are a modern twist on the classic Southern fried chicken tradition, popularized in the United States during the late 20th century as a party snack and bar food. The batter adds a lighter, crunchier texture compared to traditional flour dredging, making them a favorite for game nights and gatherings.
What are the traditional regional variations of fried chicken wings in the United States?
In the South, wings are often double‑fried and tossed in hot sauce (Buffalo style). In the Midwest, they may be coated in a seasoned batter and served with ranch. The West Coast favors lighter, beer‑battered wings. This recipe reflects the batter‑style variation popular in many home kitchens.
How is battered fried chicken wings traditionally served in the Southern United States?
They are typically served hot, placed on a platter with celery sticks and a side of blue cheese or ranch dressing. The wings are eaten with the hands, often accompanied by a cold beer or soft drink.
What occasions or celebrations are battered fried chicken wings traditionally associated with in American culture?
They are a staple at Super Bowl parties, birthday gatherings, casual barbecues, and any informal get‑together where finger foods are desired. Their shareable nature makes them perfect for crowds.
What makes battered fried chicken wings special or unique in American cuisine?
The use of a light, ice‑water batter creates an ultra‑crisp coating that stays crunchy longer than a simple flour dredge. The blend of spices adds depth without overwhelming the chicken’s natural flavor.
What are the most common mistakes to avoid when making battered fried chicken wings?
Common errors include using warm water for the batter (which reduces crispness), not drying the wings before seasoning, and adding too many wings at once, which drops oil temperature and results in soggy coating.
Why does this recipe use ice water in the batter instead of regular water?
Ice water creates steam when it contacts the hot oil, causing the batter to puff and form a lighter, crunchier crust. Warm water would melt the butter in the batter and produce a heavier, greasier coating.
Can I make the battered fried chicken wings ahead of time and how should I store them?
Yes. Marinate the wings up to 24 hours, then fry them fresh. Leftovers can be refrigerated for up to 3 days in an airtight container and reheated in a 350°F oven to regain crispness. For longer storage, freeze them after cooling and reheat directly from frozen in the oven.
What texture and appearance should I look for when making battered fried chicken wings?
The coating should be golden‑brown, slightly glossy, and crackle when tapped. Inside, the meat should be juicy and reach an internal temperature of 165°F (74°C). The batter should cling without dripping off.
What does the YouTube channel CANDY THA GLAM COOK specialize in?
The YouTube channel CANDY THA GLAM COOK focuses on easy‑to‑follow home cooking tutorials, especially comfort foods, quick snacks, and family‑friendly meals with a glamorous presentation style.
How does the YouTube channel CANDY THA GLAM COOK's approach to American comfort food differ from other cooking channels?
CANDY THA GLAM COOK emphasizes minimal cleanup by combining steps in a single bowl, uses everyday pantry ingredients, and adds personal flair with visual plating, making classic dishes feel fresh and approachable for home cooks.
Last updated: August 21, 2026
