How To Make The Best Fried Chicken!! Tutorial
How To Make The Best Fried Chicken!! Tutorial😮 is a medium American recipe that serves 4. 400 calories per serving. Recipe by MR. NYSauce on YouTube.
Prep: 30 min | Cook: 20 min | Total: 2 hrs 45 min
Cost: $7.90 total, $1.98 per serving
Ingredients
- 2 lb Chicken Wings (cleaned and patted dry)
- 2 tbsp Chicken Seasoning Blend (store‑bought or homemade (see video description))
- 2 large Eggs (beaten)
- 2 tbsp Hot Sauce (your favorite brand)
- 1 tbsp Mustard (yellow mustard)
- 2 tbsp Whole Milk (for the batter)
- 1 tbsp Pickle Juice (from a jar of pickles)
- 1 cup All-Purpose Flour (for coating)
- 1/2 cup Cornstarch (for coating, creates extra crispness)
- 1 tbsp Chicken Seasoning Blend (the remaining portion of the blend used for the flour mixture)
Instructions
Clean and Dry Wings
Rinse the chicken wings under cold water, trim any excess skin or fat, then pat completely dry with paper towels.
Time: PT5M
Prepare Seasoning Blend
Combine the chicken seasoning blend in a small bowl; use half now and reserve the other half for the flour mixture.
Time: PT5M
Make the Wet Marinade
In a zip‑top bag, whisk together the eggs, hot sauce, mustard, whole milk, pickle juice, and the first half of the seasoning blend. Add the wings, seal the bag, and massage to coat evenly.
Time: PT5M
Marinate
Place the bag in the refrigerator and let the wings marinate for up to 2 hours (or at least 30 minutes for a quick version).
Time: PT2H
Temperature: 4°C
Prepare Dry Coating
In a large mixing bowl, whisk together the flour, cornstarch, and the remaining seasoning blend.
Time: PT5M
Dredge Wings
Remove wings from the marinade, let excess drip off, then toss them in the flour mixture. Press the coating onto each wing and shake off any excess.
Time: PT10M
Rest Coated Wings
Lay the coated wings on a wire rack and let them rest for at least 15 minutes. This helps the coating set.
Time: PT15M
Heat Oil
Fill the deep fryer or pot with enough oil to submerge the wings (about 3‑4 inches). Heat to 350°F (175°C).
Time: PT10M
Temperature: 350°F
Fry Wings
Working in batches, carefully lower the wings into the hot oil. Fry for 8‑10 minutes, turning once, until the coating is deep golden‑brown and the internal temperature reaches 165°F (74°C).
Time: PT10M
Temperature: 350°F
Drain and Serve
Remove the wings with tongs, place on paper towels to drain excess oil, then serve hot with your favorite dipping sauce.
Time: PT5M
Nutrition Facts
- Calories
- 400
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 30 g
- Fiber
- 0 g
Dietary info: Contains gluten, Contains dairy, Not vegetarian
Allergens: Egg, Milk, Wheat, Mustard
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Chicken Seasoning Blend: Poultry seasoning
- Instead of Eggs: Egg replacer
- Instead of Hot Sauce: Chili sauce
- Instead of Mustard: Dijon mustard
- Instead of Whole Milk: Buttermilk
- Instead of Pickle Juice: Apple cider vinegar
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Cornstarch: Potato starch
- Instead of Chicken Seasoning Blend: Additional salt and pepper
Equipment Needed
- Large Mixing Bowl
- Zip‑Top Plastic Bag
- Whisk or Fork
- Tongs
- Deep Fryer or Large Pot
- Candy or Deep‑Fry Thermometer
- Wire Rack (optional)
- Paper Towels
Critical Steps — Do Not Skip
- Ensuring wings are completely dry before coating
- Pressing the flour mixture firmly onto each wing
- Maintaining oil temperature at 350°F throughout frying
Chef Tips from the Video
- Add a pinch of baking powder to the flour mixture for extra puffiness.
- For extra heat, increase the cayenne in the seasoning blend or add a dash of hot sauce to the batter.
- Serve with a side of blue cheese dressing and celery sticks for a classic wing experience.
Troubleshooting
Coating falls off during frying.
Press the flour mixture firmly onto each wing and let the coated wings rest for at least 15 minutes before frying.
Wings are soggy rather than crispy.
Make sure the oil is at 350°F before adding wings and avoid overcrowding the pot, which drops the temperature.
Wings are undercooked inside.
Use a meat thermometer; the internal temperature should reach 165°F. Fry a little longer if needed, then finish in a 375°F oven for a few minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to retain crispness.
Freezer: Not recommended as the coating loses crispness after thawing.
Room temperature: Do not leave out for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the wings up to 24 hours in advance for deeper flavor.
- Coated wings can be refrigerated for up to 4 hours before frying; keep them on a rack uncovered.
- Reheat leftover wings in a pre‑heated 375°F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of fried chicken wings in American cuisine?
Fried chicken wings became popular in the United States after the 1964 Buffalo wing craze, where they were first served at the Anchor Bar in Buffalo, New York. Since then, they have become a staple at bars, sports events, and family gatherings across the country.
What are the traditional regional variations of fried chicken wings in the United States?
In the South, wings are often double‑fried and served with a dry rub, while the Buffalo style uses a hot sauce‑based coating. Korean fried wings are tossed in a sweet‑spicy glaze, and Nashville hot wings are coated in a fiery cayenne‑rich batter.
What occasions or celebrations are fried chicken wings traditionally associated with in American culture?
Fried chicken wings are a classic snack for Super Bowl parties, tailgate gatherings, and casual bar nights. They’re also served at birthday parties and family get‑togethers as a crowd‑pleasing finger food.
What makes the MR. NYSauce fried chicken wings recipe special compared to other wing recipes?
MR. NYSauce’s method uses a wet egg‑based marinate with hot sauce, mustard, whole milk, and pickle juice, which adds tanginess and moisture. The double coating of flour and cornstarch creates an ultra‑crisp exterior while keeping the meat juicy.
What are the most common mistakes to avoid when making fried chicken wings using the MR. NYSauce recipe?
Common errors include not drying the wings, skipping the 15‑minute rest after coating, and letting the oil temperature drop below 350°F. Each of these can lead to soggy coating or uneven cooking.
Why does this fried chicken wings recipe use both flour and cornstarch in the coating?
Flour provides structure while cornstarch absorbs moisture and creates a lighter, crispier crust. The combination yields a coating that stays crunchy even after a short rest period.
Can I make the MR. NYSauce fried chicken wings ahead of time and how should I store them?
Yes. You can marinate the wings up to 24 hours, then coat and refrigerate them for up to 4 hours before frying. Store the fried wings in an airtight container in the refrigerator and reheat in a hot oven to retain crispness.
What texture and appearance should I look for when the MR. NYSauce fried chicken wings are done?
The wings should be deep golden‑brown, with a dry, crackly surface. Internally, the meat should be tender and the temperature should read 165°F (74°C) on a probe.
What does the YouTube channel MR. NYSauce specialize in?
The YouTube channel MR. NYSauce specializes in bold, flavor‑forward American comfort food recipes, especially fried and grilled dishes, with a focus on practical home‑cooking techniques.
How does the YouTube channel MR. NYSauce's approach to American comfort food differ from other cooking channels?
MR. NYSauce emphasizes quick, high‑impact flavor tricks—like the pickle‑juice‑infused wet batter—and detailed visual cues for coating and frying, whereas many channels focus more on elaborate sauces or oven‑baked alternatives.
What other American comfort food recipes is the YouTube channel MR. NYSauce known for?
MR. NYSauce is also known for its crispy fried catfish, loaded nachos, and a signature BBQ pulled pork sandwich, all featuring the creator’s signature bold seasoning blends.
Last updated: August 20, 2026
