Fried Chicken Wing Dredge

This is my go-to dredge when making fried chicken wings. It’s not too thick, so the wings don’t end up like Grandma’s fried chicken. It’s light enough to add a bit of crunch. It’s flavored just right so as to not over-power whichever sauce or seasoning I add in the end.

Fried Chicken Wing Dredge

My fried chicken wing dredge ain’t nothing fancy, but it does the job and it does it well. I make a huge batch and keep it on hand. I put a label on the outside of the container with the words ‘wing thing’ so I know exactly what’s inside!

Fried Chicken Wing Dredge

Course: Appetizer
Servings: 1 cup


  • 1/4 teaspoon seasoned salt or to taste
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika


  • Combine all ingredients. Store in an air-tight container.
  • To use, rinse your wings and pat dry. Place into a bowl or pie plate.
  • Sprinkle with coating as desired. Less is more here, so don't go crazy with it. Toss or roll to coat.
  • Transfer to the refrigerator for 30 minutes.
  • Sprinkle again with a small amount of coating. Again toss or roll to coat.
  • Return to the fridge for 30 minutes.
  • To fry, bring a few inches of oil to 350 F. Fry wings 9-12 minutes or until done, turning as they cook. Remove to a wire rack or paper towel-lined plate to drain.
  • Sauce or season as desired and serve.

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