How TO Fry Crispy Chicken Wings

Ingredients

• 2 lb Chicken Wings (Separated at the joint; cleaned and plucked)
• 2 tbsp Lemon or Lime Juice (Used for the rinse; helps remove any remaining feathers and adds a fresh note)
• 2 tbsp Cajun Seasoning (Store‑bought or homemade blend)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Lemon Pepper
• 0.5 tsp MSG (Monosodium Glutamate) (Optional, for umami boost)
• 1 cup All-Purpose Flour (Provides the base coating)
• 2 tbsp Cornstarch (Adds extra crispness)
• 1 tsp Baking Powder (Creates a light, airy crust; not soda)
• 4 cup Peanut Oil (High smoke point for deep‑frying)
• 1 spray Non‑Stick Cooking Spray (Lightly coat the fryer basket to prevent sticking)

Instructions

1. Clean and Pluck Wings

   Rinse the chicken wings under cold water, then soak them in a bowl with 2 tbsp lemon or lime juice for 1‑2 minutes. Pat dry, and manually pluck any stray feathers.

   Time: PT10M

2. Make the Seasoning Blend

   In a small bowl combine Cajun seasoning, onion powder, garlic powder, lemon pepper, and MSG (if using). Stir until evenly mixed.

   Time: PT5M

3. Season the Wings

   Sprinkle half of the seasoning blend over the cleaned wings. Toss or massage the wings so the seasoning coats every piece. Reserve the remaining blend for the flour mixture.

   Time: PT5M

4. Prepare the Coating Mix

   In a large mixing bowl combine the all‑purpose flour, remaining Cajun blend, cornstarch, and baking powder. Whisk to break up any lumps.

   Time: PT3M

5. Dredge the Wings

   Place the seasoned wings into the flour mixture. Press each wing lightly so the coating adheres, then shake off excess flour.

   Time: PT5M

6. Heat the Oil

   Fill the deep fryer or pot with peanut oil to a depth of about 3‑4 inches. Heat to 350‑360°F (175‑182°C).

   Time: PT5M

   Temperature: 350‑360°F

7. Pre‑Spray the Basket

   Lightly spray the fryer basket (or the bottom of the pot) with non‑stick cooking spray to reduce sticking.

   Time: PT1M

8. Fry the Wings

   Carefully lower a batch of coated wings into the hot oil. Fry for 8‑11 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is deep golden‑brown.

   Time: PT12M

   Temperature: 350‑360°F

9. Drain and Rest

   Remove the wings with tongs and place them on a wire rack set over a baking sheet. Let air circulate for 2‑3 minutes; avoid paper towels as they can steam the crust.

   Time: PT2M

10. Serve

    Transfer the crispy wings to a serving platter. Optionally sprinkle a pinch of the reserved seasoning blend for extra flavor.

    Time: PT1M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

9 g

Fat

14 g

Fiber

1 g

Ingredient Substitutions

• Instead of Lemon or Lime Juice: White vinegar, Apple cider vinegar
• Instead of Cajun Seasoning: Creole seasoning, Paprika + cayenne mix
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Granulated garlic
• Instead of Lemon Pepper: Lemon zest + cracked black pepper
• Instead of MSG (Monosodium Glutamate): Soy sauce powder, Nutritional yeast
• Instead of All-Purpose Flour: Rice flour (gluten‑free), Almond flour (low‑carb)
• Instead of Cornstarch: Potato starch
• Instead of Baking Powder: Baking soda (use half the amount)
• Instead of Peanut Oil: Canola oil, Vegetable oil, Sunflower oil
• Instead of Non‑Stick Cooking Spray: A thin brush of oil

Equipment Needed

• Deep Fryer or Large Heavy‑Bottom Pot
• Thermometer
• Wire Rack
• Mixing Bowls
• Tongs
• Spoon or Whisk
• Paper Towels
• Spray Bottle (for non‑stick spray) (optional)

Critical Steps — Do Not Skip

• Cleaning and plucking the wings to avoid feathers.
• Ensuring the oil reaches 350‑360°F before frying.
• Pressing the flour coating onto the wings so it adheres.
• Frying until the internal temperature hits 165°F for safety.

Chef Tips from the Video

• Cornstarch in the coating creates a lighter, crunchier crust than flour alone.
• A quick dip of the wings in the basket before submerging helps prevent sticking.
• Spraying the basket with non‑stick spray adds an extra barrier against sticking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.

Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Season and coat the wings, then cover and refrigerate up to 12 hours before frying.
• Cooked wings can be reheated in a preheated 375°F oven for 8‑10 minutes to regain crispness.

Frequently Asked Questions