Long John Silver's Crispy Battered Wings
Long John Silver's Crispy Battered Wings deliver a golden, crunchy exterior with tender meat inside, paired with three distinct sauces—Sweet Chili, Ranch with Old Bay, and Baja—for varied flavor profiles. This video review demonstrates the wings alongside their classic fish and shrimp platter.
Mixed$ price range
Long John Silver's
What the creator ordered
- 12-piece Crispy Battered Wings
- Sweet Chili Sauce
- Ranch with Old Bay Seasoning Sauce
- Baja Sauce
- A&W Root Beer
- Fish, Chicken, and Shrimp Platter
- Waffle Fries
- Hush Puppies
- Tartar Sauce
- Malt Vinegar
Standout moments
- +The Sweet Chili sauce is 'extravagant', thick, and complex.
- +The Ranch with Old Bay sauce is 'violent' and has 'crazy intense' seasoning.
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Tips & Notes
Pro tips
- Pat wings dry before battering to minimize moisture and maximize crispness.
- Chill battered wings for at least 15 minutes before frying to help the coating adhere and crisp up evenly.
- Maintain oil temperature between 350–375°F; temperature drops affect texture and oil absorption.
- Fry in small batches to avoid overcrowding, which reduces oil temperature and causes soggy wings.
Substitutions
- All-purpose flour → cornstarch blend (25% cornstarch, 75% flour) for extra crispness
- Water in batter → club soda or beer for a lighter, airier coating
Storage & make-ahead
Store leftover wings in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 8–10 minutes to restore crispness.
Equipment
deep fryer or heavy-bottomed pot · candy/deep-fry thermometer · slotted spoon or fry basket
Common Questions
What sauces are served with Long John Silver's Crispy Battered Wings?
The wings come with Sweet Chili, Ranch with Old Bay, and Baja sauces for dipping.
Can you make crispy battered wings at home like Long John Silver's?
Yes, use a seasoned flour batter, refrigerate before frying in 350–375°F oil, and fry until golden brown for crispness comparable to the restaurant version.
What makes the batter crispy on these wings?
A well-seasoned flour coating combined with proper oil temperature and a quick fry creates the signature crispy exterior while keeping the interior moist.
