The secret to perfectly crispy and juicy fried chicken wings

Ingredients

• 2 pounds Chicken Wings (whole wings, tips removed if desired)
• 1 cup All-Purpose Flour (sifted)
• 1 large Egg (room temperature)
• 1/2 cup Milk (any kind, whole or 2% works best)
• 2 tablespoons Hot Sauce (your favorite brand, adds heat to the egg wash)
• 2 tablespoons Cajun Seasoning (store‑bought or homemade)
• 2 tablespoons Creole Seasoning (store‑bought or homemade)
• 1 teaspoon Paprika (sweet or smoked, according to preference)
• 1/2 teaspoon Cayenne Pepper (adjust for heat level)
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Dried Oregano (optional, adds herbal note)
• 1 teaspoon Chicken Bouillon Powder (crushed cube or powder, adds umami)
• 4 cups Vegetable Oil (for deep‑frying, high smoke point)

Instructions

1. Combine Dry Seasonings

   In a large mixing bowl, whisk together Cajun seasoning, Creole seasoning, paprika, cayenne pepper, black pepper, dried oregano, and crushed chicken bouillon powder.

   Time: PT5M

2. Season the Wings

   Add the chicken wings to the bowl of dry seasonings and toss until every piece is evenly coated. Set aside.

   Time: PT5M

3. Prepare Egg Wash

   In a separate bowl, whisk together the egg, hot sauce, and milk until smooth.

   Time: PT3M

4. Make Flour Coating

   In a third bowl, combine the sifted all‑purpose flour with the remaining portion of the dry seasoning blend (the same spices used in step 1). Stir until evenly mixed.

   Time: PT3M

5. Heat Oil

   Fill the deep fryer or pot with vegetable oil to a depth of about 3 inches. Heat the oil to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Bread the Wings

   Working one piece at a time, dip a seasoned wing into the egg wash, let excess drip off, then roll it in the flour mixture, pressing lightly to adhere. Place the coated wing on a wire rack. Repeat until all wings are coated.

   Time: PT5M

7. Fry the Wings

   Carefully lower the coated wings into the hot oil using tongs. Fry in batches, turning once, until golden brown and cooked through, about 8–10 minutes per batch.

   Time: PT10M

   Temperature: 350°F

8. Drain and Finish

   Using tongs, transfer the fried wings to a paper‑towel‑lined plate to drain excess oil. While still hot, sprinkle an additional light dusting of the Cajun‑Creole seasoning and give the rack a gentle shake to coat evenly.

   Time: PT2M

9. Serve

   Arrange the wings on a serving platter and enjoy immediately while hot and crispy.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

22 g

Fat

35 g

Fiber

1 g