Directions
- Prep the wings: Pat the chicken wings dry with a paper towel to remove excess moisture. This step is key for extra crispiness.
- Separate the wings: Using a knife or kitchen scissors, separate the flats from the drumettes if your wings aren’t already pre-cut.
- Mix the coating: In a large bowl, combine smoked paprika, dried parsley, salt, garlic powder, onion powder, black pepper, cayenne (if using), flour, cornstarch, and baking powder. Mix until fully combined.
- Coat the wings: Toss the wings in the flour-spice mixture until thoroughly coated. Shake off any excess flour to avoid clumping.
- Heat the oil: Add the oil to a deep fryer or a deep, heavy-bottomed pot. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Fry the wings: Carefully place the wings into the hot oil in batches to avoid overcrowding. Fry for 8–10 minutes, turning occasionally, until golden brown and crispy on all sides.
- Drain: Remove the wings and place them on a wire rack to drain excess oil. Avoid paper towels if possible, as they can make the coating soggy.
- Serve immediately: Enjoy the wings hot, alongside ranch, blue cheese, or your favorite dipping sauces.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes per batch
Total Time: 25–30 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Baked version: Toss the coated wings in a light spray of oil and bake at 400°F (200°C) for 35–40 minutes, turning halfway.
- Spicy twist: Add cayenne pepper or hot paprika to taste in the coating mixture for extra heat.
- Herbal flavor: Swap parsley with dried thyme, oregano, or rosemary for a different flavor profile.
- Glazed wings: Toss fried wings in honey garlic or buffalo sauce after frying for sticky, saucy wings.
Serving Suggestions
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