Place a cooling rack on top of a baking sheet and place cooked wings on top of the cooling rack and keep in the oven in between batches. To do that, set your oven to the lowest setting (my oven has a “warm” setting). Since you are frying the wings in batches, you’ll want to make sure that they stay warm and crispy. It adds more flavor and the salt will adhere better when while the food is hot. I always season fried food with a sprinkle of salt right after I pull them out of the fryer. Tip #3: SEASON THE WINGS WITH SALT IMMEDIATELY AFTER REMOVING FROM THE FRYER. This means frying one batch and waiting for the oil to come back up to temperature before frying the next batch.

It is important to wait for the oil to reach 350 degrees in between each batch. If food is too close together, it’ll steam instead of fry and won’t be as crispy. This helps make sure that the exterior is crisp. You want to make sure that the food has enough space around it without touching. With any fried food, you are going to want to fry it in batches. Tips for making deep fried chicken wings: Once oil reaches 350 degrees begin frying chicken in batches until golden brown and cooked through, 5 – 7 minutes. STEP #5: Heat 2 inches of oil in a heavy duty pan over medium-high heat. STEP #4: Dip chicken wings into the egg/milk wash and then dredge in the seasoned flour. STEP #3: In a shallow bowl combine corn starch, flour and seasoning salt. STEP #2: Place eggs, milk and hot sauce in a bowl. STEP #1: Place chicken wings in a bowl and sprinkle blackening seasoning over the top. Even though the wings are seasoned, it creates more flavor if you season the flour as well. SEASONED SALT: When making fried chicken wings, it’s important to season along the way. Adding cornstarch to the flour helps up the crunch factor by preventing gluten development. This gives the flour something to stick to.ĭES’ TIP: The hot sauce is totally optional, just a few dashes will do! It won’t make it a lot spicier but it will give it a little flavor.ĬORNSTARCH: This is my #1 trick in making perfect deep fried chicken wings. This is what you want to dredge the seasoned wings in before you dip them in the flour. If it does, use slightly less (maybe 1 1/2 tablespoons instead) or omit the seasoned salt from the flour mixture.ĮGGS/MILK/HOT SAUCE: Whisk these two together to make a “wash”. Some blackening and cajun seasonings do while other’s do not. If you’d like spicier wings, definitely substitute Cajun.ĭES’ TIP: Make note of whether or not your seasoning blend has salt. It is similar in taste to Cajun seasoning but Cajun seasoning is a bit spicier. Here is a tutorial video on YouTube showing you how to do it.īLACKENING SEASONING: A seasoning blend of paprika, onion, thyme, black pepper, garlic and oregano. Of course, you can buy whole chicken wings but you’ll have to separate them yourself. The result? A chicken wing so good your family and friends will devour them and then beg you for the recipe!įirst up, let’s talk about the ingredients that you’ll need: Ingredients needed:ĬHICKEN WINGS: I like to buy “party wings” these are wings that are already separated into “drums” and “flats”. Today, I am going to share with you my tips and tricks to make sure that you get that perfect crunch every time.

When it comes to any fried chicken, it is all about the crispy exterior. Nothing says “game day” appetizer like a big ol’ plate of chicken wings, am I right? And while there are a plethora of variations (helllooooo dill pickle chicken wings), today I am sharing a recipe for classic deep fried chicken wings. Follow my recipe and tips to ensure that you get a crispy exterior every time! Crispy perfectly deep fried chicken wings are the ultimate crowd pleaser.

Louisiana fried chicken