How to make the most flavorful crispy fried chicken wings!

Ingredients

• 2 lb Chicken Wings (bone‑in, skin‑on, fresh)
• 1 whole Lime (juiced)
• 2 tbsp White Vinegar (distilled)
• 2 tbsp Green Seasoning (Jamaican herb blend (scallions, thyme, garlic, pepper))
• 1 tbsp Chicken Seasoning (pre‑made poultry blend)
• 1 tsp Onion Powder (ground)
• 1 tsp Garlic Powder (ground)
• 1 tsp Smoked Paprika (adds smoky flavor)
• 1 tbsp Hot Sauce (your favorite brand)
• 2 large Eggs (beaten, room temperature)
• 1 cup All-Purpose Flour (sifted)
• 1/2 cup Cornstarch (fine)
• 1 tsp Baking Powder (double‑acting)
• 1 tsp Salt (kosher)
• 1/2 tsp Black Pepper (freshly ground)
• 3 cloves Garlic Cloves (minced, for oil flavor)
• 1 small Scotch Bonnet Pepper (sliced, seeds removed for less heat)
• 4 cups Vegetable Oil (high smoke‑point oil (canola or peanut))

Instructions

1. Clean the Wings

   Remove any stray feathers or hairs from the chicken wings, then place them in a large bowl, squeeze the juice of one lime over them, add 2 tbsp white vinegar, and give a good wash. Pat dry with paper towels.

   Time: PT5M

2. Season and Marinate

   In a separate mixing bowl combine the green seasoning, chicken seasoning, onion powder, garlic powder, smoked paprika, hot sauce, and the beaten eggs. Add the cleaned wings and massage the mixture into the meat until evenly coated. Let rest for 10 minutes.

   Time: PT10M

3. Prepare the Flour Coating

   In a clean mixing bowl whisk together the all‑purpose flour, cornstarch, baking powder, chicken seasoning, onion powder, garlic powder, smoked paprika, salt and black pepper until smooth.

   Time: PT5M

4. Coat the Wings

   Press each seasoned wing into the flour mixture, ensuring a full coating, then shake off excess. Arrange the coated wings on a wire rack and let rest for another 10 minutes. Repeat until all wings are coated.

   Time: PT10M

5. Heat the Oil

   Add the vegetable oil to a large pot, then add the minced garlic and sliced Scotch bonnet pepper. Heat the oil over medium‑high heat until it reaches 365°F (185°C).

   Time: PT5M

   Temperature: 365°F

6. Fry the Wings

   Working in small batches, gently lower the wings into the hot oil using tongs. Fry for about 12 minutes, turning once, until the wings are golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: 365°F

7. Drain and Serve

   Remove the fried wings with tongs and place them on a clean wire rack to drain any excess oil. Serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

1 g