Fried Chicken Wings
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.
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.
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Pour vegetable oil into a large, deep pot and heat to 350°F.
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.
Season the wings with seasoned salt, garlic powder, and black pepper. Mix until the wings are evenly coated.
In a large resealable bag, combine the all-purpose flour with additional seasoned salt, black pepper, and garlic powder.
Add the seasoned chicken wings to the bag of flour, seal it, and shake vigorously until each wing is thoroughly coated.
Once the oil is at 350°F, carefully add the coated chicken wings to the pot, being careful not to overcrowd it.
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.
Once golden brown and cooked through, remove the chicken from the oil and let it drain on a wire rack.
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.
deep fry thermometer · heavy-bottomed pot or Dutch oven
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.
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.
Oil should reach 350°F. Use a thermometer to ensure consistency; too cool yields greasy wings, too hot burns them before they cook inside.
Store cooled wings in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F oven for 10–15 minutes to restore crispiness.
Yes, mix the marinade and coat wings up to 4 hours in advance. Keep them refrigerated, then fry when ready.
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