The Fried Chicken Wing Secret They Don’t Want You to Know!

Ingredients

• 2 lb Chicken Wings (fresh, skin-on, bone-in)
• 0.5 cup All-Purpose Flour (sifted)
• 2 tablespoon Cornstarch (adds extra crispness)
• 1 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Paprika (smoked paprika optional)
• 0.5 teaspoon Garlic Powder
• 4 cup Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Mix dry coating

   In a large bowl combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder. Whisk until evenly distributed.

   Time: PT5M

2. Dry chicken

   Pat the chicken wings dry with paper towels, removing as much surface moisture as possible.

   Time: PT3M

3. Coat wings

   Place the wings in the seasoned flour mixture. Using your hands, press the coating onto each piece, then shake off any excess flour.

   Time: PT5M

4. Heat oil

   Fill the Dutch oven about one‑third full with vegetable oil. Heat over medium‑high until the candy thermometer reads 350‑360°F.

   Time: PT10M

   Temperature: 350°F

5. Fry first batch

   Using tongs, carefully lower 3‑4 wings into the hot oil. Fry until golden brown and the internal temperature reaches 165‑175°F, about 4 minutes.

   Time: PT4M

   Temperature: 350°F

6. Rest and reheat oil

   Remove the cooked wings and place on a cooling rack or paper towels. Allow the oil temperature to climb back to 360°F before the next batch.

   Time: PT4M

   Temperature: 360°F

7. Fry remaining wings

   Repeat the frying process with the remaining wings, maintaining oil at 350‑360°F and checking internal temperature for doneness.

   Time: PT4M

   Temperature: 350°F

8. Drain and serve

   Transfer the fried wings to a rack or paper‑towel‑lined plate to drain excess oil. Let rest 2‑3 minutes, then serve hot.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

15 g

Fiber

0 g