SOUTHERN FRIED CHICKEN WINGS

Ingredients

• 2 lb Chicken Wings (bone‑in, skin‑on, trimmed)
• 2 tbsp Creole Seasoning (store‑bought or homemade)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 2 tbsp Yellow Mustard (classic yellow, not Dijon)
• 1 tbsp Hot Sauce (mild, e.g., Frank's RedHot)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Cornstarch (fine texture)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 4 cup Vegetable Oil (high smoke point, for deep frying)
• 1 tsp Extra Creole Seasoning (for sprinkling after frying (optional))

Instructions

1. Dry the Wings

   Pat the chicken wings dry with paper towels; any moisture will prevent the coating from sticking.

   Time: PT5M

2. Season the Wings

   In the large mixing bowl combine Creole seasoning, onion powder, garlic powder, salt, and pepper. Toss the wings until evenly coated.

   Time: PT5M

3. Add the Binder

   Drizzle yellow mustard and hot sauce over the seasoned wings and toss to create a thin, sticky layer.

   Time: PT2M

4. Prepare the Coating

   In the small mixing bowl whisk together flour, cornstarch, Creole seasoning, onion powder, garlic powder, salt, and pepper.

   Time: PT3M

5. Dredge the Wings

   Roll each wing in the flour‑cornstarch mixture, pressing gently so the coating adheres fully.

   Time: PT3M

6. Heat the Oil

   Fill the pot with vegetable oil to a depth of about 2‑3 inches and heat to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Fry the Wings

   Working in batches, lower the wings into the hot oil. Fry 8‑10 minutes, turning once, until golden brown and cooked through.

   Time: PT10M

   Temperature: 350°F

8. Drain and Rest

   Remove the wings with tongs and place on a wire rack set over paper towels to drain excess oil.

   Time: PT2M

9. Finish and Serve

   If desired, sprinkle a little extra Creole seasoning over the hot wings and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

22g

Fiber

1g