I’ll be honest—making wings at home is a bit of a project. Between the deep-frying setup and the cleanup, it’s not something I do on a random Tuesday. But after testing several methods, including baking and air frying, I realized that if you want that specific “restaurant” shatter when you bite into a wing, you really have to embrace the deep fryer.
This recipe is the winner from a batch of tests I ran recently. It beat out the baked versions and the un-breaded versions because of one specific detail: a light dusting of seasoned flour before frying. It creates a crust that holds onto the sauce without getting soggy immediately. I actually scorched the first batch of butter sauce when I made this because I was too focused on the frying oil, so keep an eye on your sauce pan while the chicken cooks. It’s a classic, messy, indulgent recipe that is worth the effort for a game day or a weekend treat.
Ingredients
- 2 lbs chicken wings (flats and drumettes separated)
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper (adjust for heat)
- 1 teaspoon paprika
- 1 teaspoon salt
- Vegetable or peanut oil for frying
- 1/2 cup standard hot sauce (cayenne-vinegar base)
- 1/2 cup unsalted butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Dry the chicken: Take the wings out of the fridge and pat them extremely dry with paper towels. If they are wet, the flour coating will turn into a paste rather than a crisp crust.
- Coat the wings: Mix the flour, cayenne, paprika, and salt in a bowl. Toss the wings in the mixture until lightly coated, then shake off the excess vigorously. You want a thin veil of flour, not a thick batter.
- Heat the oil: Get your oil to 375°F in a heavy pot. If you don’t have a thermometer, test it with a wooden spoon handle—if bubbles form around it immediately, it’s ready.
- Fry in batches: Carefully lower wings into the oil. Don’t crowd the pot, or the temperature will drop and the wings will get greasy. Fry for about 10 to 12 minutes until golden and floating.
- Make the sauce: In a small saucepan, melt the butter and whisk in the hot sauce, garlic powder, and black pepper. Keep it warm on very low heat.
- Toss and serve: Put the fried wings in a large metal bowl, pour the sauce over them, and toss to coat. Serve immediately.
Why You’ll Love This Recipe
- The flour coating provides a crunch that un-breaded wings just don’t have.
- The sauce ratio (equal parts butter and hot sauce) cuts the acidity, making it savory rather than just sharp.
- It mimics the texture of your favorite sports bar wings perfectly.
Chef’s Tips for Perfection
- Oil Temperature Matters: If your oil is too cool, the wings will absorb it and become heavy. If it’s too hot, the outside burns before the meat is done. Aim to keep it steady around 375°F.
- Don’t Sauce Too Early: Only toss the wings in the sauce right when you are ready to walk them to the table. If they sit in the sauce for 10 minutes, they lose that perfect crunch.
- Air Fryer Alternative: If you really can’t deal with the oil, you can skip the flour and air fry these at 400°F for 25 minutes. They won’t be the same, but they are still good and much easier to clean up.
Storage and Reheating
Fried wings are notoriously bad at being reheated. They tend to lose their texture once refrigerated. However, if you have leftovers, store them in an airtight container for up to 3 days. To reheat, do not microwave them. Place them in an air fryer or an oven at 375°F for about 5-8 minutes until the skin crisps up again.
Nutritional Notes
These are indulgent. Between the frying oil and the stick of butter in the sauce, it is a high-calorie dish. You are looking at roughly 580-600 calories per serving, so serve them with some celery and carrots to balance things out.
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