Fried Chicken Wings

Name: Crispy Fried Chicken Wings
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 48 oz vegetable oil, for frying; 3 lbs chicken wings, cleaned; 1/4 cup yellow mustard; 2 tbsp hot sauce; 1 tbsp seasoned salt; 1 tbsp garlic powder; 1 tsp black pepper; 1.5 cups all-purpose flour; 1 tbsp seasoned salt (for flour); 1 tbsp garlic powder (for flour); 1 tsp black pepper (for flour)

Crispy fried chicken wings coated in a seasoned flour dredge and deep-fried to golden perfection, finished with mustard and hot sauce seasoning. This straightforward recipe delivers restaurant-quality results at home.

🌍American 🏷️Fried chicken 🏷️Chicken wings 🏷️Southern 🏷️Comfort food Deep-fried

🏷️

🏷️Game day

-0:00

natural.beauty54onTikTok

Total

27 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by natural.beauty54

-0:00

natural.beauty54onTikTok

Ingredients

48 oz vegetable oil, for frying
3 lbs chicken wings, cleaned
1/4 cup yellow mustard
2 tbsp hot sauce
1 tbsp seasoned salt
1 tbsp garlic powder
1 tsp black pepper
1.5 cups all-purpose flour
1 tbsp seasoned salt (for flour)
1 tbsp garlic powder (for flour)
1 tsp black pepper (for flour)

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Instructions

1
Pour vegetable oil into a large, deep pot and heat to 350°F.
2
In a large bowl, coat the cleaned chicken wings with yellow mustard and hot sauce. The mustard acts as a binder for the seasonings and flour.
3
Season the wings with seasoned salt, garlic powder, and black pepper. Mix until the wings are evenly coated.
4
In a large resealable bag, combine the all-purpose flour with additional seasoned salt, black pepper, and garlic powder.
5
Add the seasoned chicken wings to the bag of flour, seal it, and shake vigorously until each wing is thoroughly coated.
6
Once the oil is at 350°F, carefully add the coated chicken wings to the pot, being careful not to overcrowd it.
7
Fry for a total of 17 minutes. Turn the chicken after the first 3 minutes, again after another 4 minutes, and a third time after another 5 minutes to ensure even cooking and browning.
8
Once golden brown and cooked through, remove the chicken from the oil and let it drain on a wire rack.

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Tips & Notes

Pro tips

Pat chicken wings completely dry before coating—moisture prevents a crispy crust and causes oil to splatter.
Use a thermometer to maintain oil at 350°F throughout frying; temperature drops when cold wings enter the oil.
Fry in batches without overcrowding the pan; crowding lowers oil temperature and steams wings instead of crisping them.
Wings are done when the coating is deep golden brown and the thickest part reads 165°F internally.

Substitutions

Vegetable oil → peanut oil or canola oil (neutral flavor, similar smoke point)
Yellow mustard + hot sauce → buttermilk marinade (tangier, more traditional approach)
All-purpose flour → cornstarch blend (1 cup flour + 0.5 cup cornstarch for extra crispiness)

Storage & make-ahead

Store cooled wings in an airtight container in the refrigerator for up to 3–4 days; reheat at 350°F for 10–15 minutes to restore crispiness.

Equipment

deep fry thermometer · heavy-bottomed pot or Dutch oven

Common Questions

How do you make fried chicken wings crispy?

Pat wings dry before coating, use a seasoned flour dredge, and maintain oil temperature around 350°F for even frying without burning the exterior before the meat cooks through.

Can you use an air fryer instead of deep frying?

Yes, air frying works as an alternative, though the texture will differ slightly. Coat wings the same way and cook at 380°F for 15–20 minutes, shaking halfway through.