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