Category: Wings

Easy Buttermilk-Battered Wings

I can’t help it if I’m as addicted to fried chicken wings as I am to fried chicken. Well, technically they’re the same thing, no? The difference for me is that I serve mine with a bowl of Buffalo sauce on the side. That’s how I justify posting these easy buttermilk-battered wings. That and the fact that the coating is out-of-this-world tasty and crunchy. The wings are juicy and flavorful. That’s why I’m here: good wings!

Easy Buttermilk-Battered Wings

Add A Little Classic Flavor

You can make your easy buttermilk-battered wings a bit more Buffalo-style by adding a few good shakes of your favorite Buffalo wing sauce to the buttermilk mixture. You’ll taste that great classic flavor in each bite, whether you serve the wings with more sauce or not.

No Tossing Zone

One thing I do not do with deep-fried wings that have a thicker coating and that is toss them in sauce. As soon as you do that you lose half that crunchiness that you worked so hard to obtain. No, I put the wings into a large bowl and drizzle them with the sauce first. Then I stir them gently using a rubber spatula to coat them.

You can also just do as I did in the picture above: serve with sauce on the side for dipping. Just as good, just as spicy.

Like Your Wings Dry?

I love dry wings. I love seasoning the heck out of my wings and just enjoying the flavor. No sauce. You can do that too with these wings. Just add your favorite dry wing seasoning to the flour mixture (you can leave out the salt and paprika from the recipe) and cook them as stated. When they come out of the fryer, hit those wings with even more seasoning. While they’re still hot. So it sticks. In minutes (after they cool down just a bit) you’ll be enjoying delicious dry wings!

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Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Also try my yummy easy buttermilk-battered Cajun wings!

Easy Buttermilk-Battered Wings
Print Recipe
5 from 1 vote

Easy Buttermilk-Battered Wings

Out-of-this-world crunchy wings.
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 6
Calories: 519kcal

Equipment

Ingredients

Instructions

  • Combine the buttermilk and 1/2 teaspoon salt in a resealable container or a medium bowl.
  • Add the wings and toss to coat.
  • Refrigerate for 30 minutes.
  • Heat 2-3" of oil in a deep-fryer or Dutch oven.
  • In a large bowl, combine the flour, paprika and remaining salt.
  • Remove the wings from the buttermilk mixture and shake off any excess.
  • Transfer to the flour mixture and toss to coat well.
  • Deep fry the wings until done, 8-12 minutes. Transfer to a paper towel-lined plate to drain.
  • Serve hot.

Notes

Serve with your favorite wing sauce on the side, for dipping.

Nutrition

Calories: 519kcal | Carbohydrates: 3g | Protein: 42g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 209mg | Potassium: 406mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1124IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 3mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Brazilian-Style Deep-Fried Wings

I could never get tired of good-old deep-fried wings. I like mine nice and crunchy. I’ll take a thick batter. Or a thin. Or none. But I’m also open to something new. Like these Brazilian-style deep-fried wings. On the outside they may look pretty much like your standard coated-and-fried wing. But that first bite changes your mind about that. Still great crunch. But with a citrusy lime flavor. Different. Not what you were expecting, but really good. A little red pepper flakes add a bit of heat. And deep-fried garlic slivers too? Wow. These are great wings.

Brazilian-Style Deep-Fried Wings

Fried Garlic Chips?

Ok, I almost didn’t make the fried garlic slivers when I made these Brazilian-style deep-fried wings. I thought they’d be cool but not really add much. But then I talked myself into it. The deep-fryer was already going, I figured. And it only took a few seconds to slice them. So into the fryer they went, until golden brown. They really did add another taste dimension to the wings. A really nice crunch and garlic flavor. A good contrast to the lime both infused by the marinade and by the fresh lime wedges squeezed over the tops of the fried wings.

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Also try my restaurant-style deep-fried wings.

Brazilian-Style Deep-Fried Wings
Print Recipe
5 from 1 vote

Brazilian-Style Deep-Fried Wings

Deliciously crunchy wings with a light citrus flavor.
Prep Time15 minutes
Cook Time10 minutes
Marinade time4 hours
Total Time4 hours 25 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 4
Calories: 93kcal

Equipment

Ingredients

For the Marinade

For the Wings

Instructions

For the Marinade

  • Whisk together all ingredients in a large bowl or resealable container.
  • Add the wings and toss to coat.
  • Cover and refrigerate for 1-4 hours.

For the Wings

  • Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
  • Remove the wings from the marinade and pat dry with a paper towel.
  • Place flour in a large bowl and stir in the salt. Add the wings. Toss to coat.
  • Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-line plate to drain.
  • Add the garlic slices and fry until golden brown. Also remove to a paper towel-lined plate to drain.
  • Serve wings garnished with the fried garlic, red pepper flakes, parsley and lime wedges on the side.
  • Squeeze a little lime over the wings before devouring.

Notes

Serve with your favorite dipping sauce on the side, if desired.
If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

Calories: 93kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 294mg | Potassium: 61mg | Fiber: 3g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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The Best Smoked And Fried Wings

I started For the Wing because I love wings. The sauces, the spices, and the cooking techniques for wings are so varied that you can always enjoy something different. Or you can make a favorite over and over. Nothing makes me happier than a truly tasty, perfectly-cooked wing. And nothing makes me happier than the best smoked and fried wings I made the other day. These wings have everything I love. Super-crunchy and delicious skin and tender, juicy, flavorful meat make every bite truly enjoyable. Sauced or not, these wings are epic.

The Best Smoked And Fried Wings

It’s Actually Easy

Making the best smoked and fried wings is actually pretty easy. It’s a two-step process. I did the two steps weeks apart, freezing the smoked wings in vacuum-packed bags for quick lunches at a later time. You can fry the wings soon after smoking them but I think having them freeze for a while first produces a better result. You don’t have to vacuum-pack them, you can just toss them in a resealable bag or container instead, especially if you don’t plan on freezing them very long.

Just Smoked

You can smoke wings over high heat and get (somewhat) crunchy skin and have a great treat. These wings are not smoked at a high temperature. You want to cook them until just done. You want to get them nice and smoky (how smoky is up to you) but you are not shooting for crisp skin. That comes later. So don’t expect the skin to come away golden brown crunchy delicious. Yet.

The Best Smoked And Fried Wings

Flash-Fried For Crunchy Perfection

The last step in preparing these wings is a quick flash-fry in hot oil. If frozen, the wings have been defrosted. I toss them in a simple flour mixture. But I’m not looking for grandma’s fried chicken here. Just a light coating. Then into the oil for around 4 minutes. Remember, the wings are already cooked. The frying step is just to heat them up and give them color and the perfect skin. You don’t want to over-fry them.

Sauced. Dry. Or Just Plain.

What you do with your wings after they are flash-fried is up to you. Sometimes I toss them (gently) in a sauce. Or I’ll season them and have them dry. The wings are so great they are also a joy without either sauce or seasoning. You can always mix it up, do some wet, some dry, and some plain!

You’ll also love my smoked and fried Buffalo wings 4 ways.

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Also try my twice-fried air fryer wings.

The Best Smoked And Fried Wings
Print Recipe
5 from 1 vote

The Best Smoked And Fried Wings

Fantastically smoky wings with perfectly crunchy skin.
Prep Time1 day
Cook Time2 hours 30 minutes
Total Time1 day 2 hours 30 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, smoked, wings
Servings: 4
Calories: 426kcal

Equipment

Ingredients

For the wings

For the coating

For serving

Instructions

Smoking

  • Fire up your smoker for 225 F. Use a fruit or light wood for a less smoky wing, or use a heavier wood, such as mesquite or oak, for a deeper smoke flavor.
  • While the smoker is coming up to temperature, toss the wings in seasoning.
  • Transfer the wings to the smoker when ready. Smoke until the wings hit 145 F. This normally takes 1-2 hours. It's ok if you go a little over 145 F.
  • Remove the wings and let cool slightly before placing into resealable bags or containers. Freeze overnight or until ready to use.

Frying

  • The day before you are ready to cook your wings remove from the freezer and let thaw in the fridge.
  • Combine the coating mixture in a bowl or baggie.
  • Heat 2"-3" of oil to 375 F.
  • Working in batches if needed, toss the wings in the coating mixture then transfer to the oil.
  • Fry 4-6 minutes or until the wings are golden brown and the skin is crunchy.
  • Remove to a paper towel-lined plate or wire rack to drain.

Serving

Nutrition

Calories: 426kcal | Carbohydrates: 87g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 9mg | Potassium: 19mg | Fiber: 12g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 4mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Kinder’s Buttery Buffalo Party Wings

Remember as a kid how happy you were if you got a gold star at school? I don’t remember getting many, but when I did, I was happy. I’d give Kinder’s Buttery Buffalo Party wings a gold star. Most frozen, pre-battered wings haven’t made me happy. These did a pretty good job of it. The batter was tasty and a little crunchy. As a bonus, they come with a good Buffalo wing sauce, perfect for dipping, tossing or drizzling. Were they the best wings I’ve ever had? No, but for what they are, they were pretty darned good and worthy of a gold star!

Kinder's Buttery Buffalo Party Wings

Grab A Few Bags For A Crowd

I put a good hurt on my bag of Kinder’s Buttery Buffalo party wings. I got two servings out of a bag. Now, I wasn’t having them as an appetizer, so in the ‘real world’ you could probably feed 4 from a bag. So if you’re planning on feeding a party of people, grab a few bags.

I made my wings in an air-fryer. I think that the air fryer always gives me the best crunchy wing. Well, unless I want to get my deep-fryer out that is. For a crowd, I’d use the oven instead since I can cook a whole lot more at once.

The sauce that comes with these wings is frozen in a bag, like gravy for some turkey roasts. You just dunk it in some hot water before serving. It’s not bad actually. I would recommend serving it on the side so people can dunk their wings. Tossing batter-coated wings in sauce makes them soggy and quick. Plus, some folks might not want a sauce.

Also try my buttery popcorn wings.

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Also try Tyson’s smoked crispy wings.

Kinder's Buttery Buffalo Party Wings
Print Recipe
4 from 1 vote

Kinder’s Buttery Buffalo Party Wings

Crunchy with a nice flavor. And it comes with a good Buffalo wing sauce too!
Prep Time5 minutes
Cook Time16 minutes
Cool time2 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer, wings
Servings: 2
Calories: 9kcal

Equipment

Ingredients

Instructions

For the air fryer

  • Preheat your air fryer to 375 F per the manufacturer's instructions.
  • Add the wing pieces and cook for 16 minutes.
  • Meanwhile, remove the sauce packet and place in a cup or bowl of hot water.
  • Remove wings and place in a bowl.
  • Drizzle the wings with the sauce and toss to coat.
  • Serve.

For the oven

  • Preheat oven to 425 F.
  • Line a baking sheet with aluminum foil.
  • Add wings and cook for 20-24 minutes,, turning after 10 minutes.
  • Meanwhile, remove the sauce packet and place in a cup or bowl of hot water.
  • Remove wings and place in a bowl.
  • Drizzle the wings with the sauce and toss to coat.

Notes

Serve with your favorite dipping sauce on the side, if desired.
You can also serve the provided Buffalo sauce in small cups for dipping.

Nutrition

Calories: 9kcal | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 3mg | Potassium: 6mg | Vitamin A: 6IU | Vitamin C: 0.03mg | Calcium: 0.5mg | Iron: 0.04mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Chimichurri Wings

I love a big, juicy grilled steak topped with chimichurri sauce. That herby concoction really complements that great beef flavor. But I had never tried it on poultry before. The first time I made chimichurri wings was one of the happiest food experiences I’ve had. I could not get enough. The wings, well, they were just air-fried. Nothing fancy, but good. Crunchy skin. Lightly seasoning. But oh, that chimichurri sauce. Man. That’s great stuff, and even greater on wings!

Chimichurri Wings

Good Dippin’ Too

I poured the chimichurri sauce over my wings before serving. I loved the sauce so much that I also poured some into small cups and served that on the side for wing dippin’. A double-dose of chimi greatness, if you will. This is a dish you’ll see me make time and time again.

Plan Ahead

If you have any leftover chimichurri sauce (the recipe below makes quite a bit) you’ll want to store it in the fridge. When it comes time to use it, don’t serve it cold, though. Set it out at least an hour beforehand to come to room temperature. Don’t rush it. Don’t microwave it. Don’t warm it in a saucepan. Don’t do anything other than watch it sit there. Oh and give it a stir before using.

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Also try my pickle-brined wings.

Chimichurri Wings
Print Recipe
5 from 1 vote

Chimichurri Wings

Absolutely delicious wings!
Prep Time5 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: wings
Servings: 2
Calories: 87kcal

Equipment

Ingredients

For the air fryer wings

For the chimichurri sauce (makes enough for at least 2 batches of wings for 2 people)

Instructions

For the chimichurri sauce

  • Combine all ingredients and set aside until ready to use. Give the mixture another stir before using.

For the air fryer wings

  • Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
  • Combine the baking powder and wing seasoning. Sprinkle over the wings and toss to coat.
  • Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
  • Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
  • Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
  • Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
  • Divide wings between plates and top with plenty of the chimichurri sauce.

Notes

Store any leftover chimichurri in the fridge, covered. Let come to room temperature before stirring and serving.
If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

Calories: 87kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 1810mg | Potassium: 133mg | Fiber: 3g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Smoked and Fried Buffalo Wings 4 Ways

I love smoked and fried Buffalo wings. The flavor and the crunch just cannot be beat. I had a dream of making a ‘wing flight’ the other night. Yep, that’s the kind of stuff I dream of. Kind of like a beer flight but with smoked and fried Buffalo wings 4 ways. Like Cincinnati chili even. You can get it 1 way, 2 ways… 4 ways… even more ways! It’s like wing heaven!

Smoked and Fried Buffalo Wings 4 Ways

Smoked Just Right

I start out smoking a big batch of wings. Nothing fancy here. Just some Buffalo seasoning. Then onto my smoker for 2 hours. I’m not aiming for crunchy skin here. I won’t get that at the low temperature I smoke at. I’m not looking for completely-cooked wings either. Just get them to 140 F or a little more.

I can fry them after they are smoked. But I always make sure I make enough to freeze for another day. I vacuum pack them for maximum flavor and freshness. Nothing beats the ease and flavor of taking a pack of smoked wings out the freezer, thawing them, and deep-frying them.

Smoked Buffalo Wings

This Is The Way. Or Ways.

After the wings are smoked it’s time to heat up the deep-fryer. The wings are fried ‘naked’ or ‘coated’. The ‘naked’ ones are just that. No coating. Nothing. Just into the hot oil until the skin is crispy and the wings done. It doesn’t take long. The ‘coated’ ones just get tossed in a simple flour/seasoning mix. I could go crazy and make a complicated mix for them. But I don’t this isn’t the time for that. These aren’t those wings.

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Finally it’s time to sauce the wings. Or not. I end up with 4 different styles (or ways) of wings:

1 fried naked, un-sauced
2 coated, fried and un-sauced
3 coated, fried, tossed or brushed in sauce
4 coated, fried then double-dipped in sauce

I could’ve squeezed in a 5th way: fried naked and sauced. I’ll have to save that for the next dream!

Smoked and Fried Buffalo Wings 4 Ways

Also try my twice-fried air fryer wings and some of the best smoked and fried wings around!

Smoked and Fried Buffalo Wings 4 Ways
Print Recipe
5 from 1 vote

Smoked and Fried Buffalo Wings 4 Ways

A tasty flight of smoked and fried Buffalo wings!
Prep Time30 minutes
Cook Time2 hours 45 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, smoked, wings
Servings: 6
Calories: 570kcal

Equipment

Ingredients

For the smoked wings

For the wing coating

Instructions

For the smoked wings

  • Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
  • Toss the wings with plenty of the Buffalo wing seasoning. When you think you've added enough, add more. This is not the time to be shy.
  • Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
  • When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
  • To fry, heat canola oil to 350 F. Fry the wings based on whether you are making them 1 or 2-4 ways, below.

Smoked and Fried Buffalo Wings 1 Way

  • Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
  • Remove from oil and let drain and cool on a wire rack.
  • Serve wings naked, without sauce.

Smoked and Fried Buffalo Wings 2-4 Ways

  • Combine the wing coating ingredients in a shallow bowl or pie plate.
  • Lightly toss the wings in the mixture.
  • Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
  • Remove from oil and let drain and cool on a wire rack.
  • If serving 2 ways, serve the wing naked, without any sauce.
  • If serving the wings 3 ways, toss the wings in your favorite Buffalo sauce.
  • If serving the wings 4 ways, toss the wings in your favorite Buffalo sauce. Pour some more sauce into a small glass and dunk the wings, coating well.
  • Serve hot!

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Calories: 570kcal | Carbohydrates: 15g | Protein: 44g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 166mg | Potassium: 354mg | Fiber: 2g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Beer-Battered Fried Smoked Wings

Was this necessary? Did I have to make beer-battered fried smoked wings? What??? We don’t ask silly questions like that here at For the Wing. Of course I had to make these! Are you kidding me? Look at them! Heck yeah it was a crazy idea. A crazy good one! Super-tasty lightly-smoky wings coated in a wonderful beer batter then fries up lightly crunchy and yummy! The question isn’t should I make these beer-battered fried smoked wings. The question is… how often should I make them!

Beer-Battered Fried Smoked Wings

A Total Taste Experience

Although these beer-battered fried smoked wings are not difficult to make, the taste and bite are amazing. You’d think that there’s a lot more going on than there is. The batter is wonderful. It’d be great on fish. Chicken planks. Broccoli. Anything. The wings have a wonderful smoky flavor while the meat is still moist and tender. These are great wings. And a real ‘wow’ moment when you serve them, too!

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These wings are fantastic. You might also want to try my non-battered smoked-and-fried version.

Beer-Battered Fried Smoked Wings
Print Recipe
5 from 1 vote

Beer-Battered Fried Smoked Wings

Totally different and totally amazing.
Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, smoked
Servings: 6
Calories: 638kcal

Equipment

Ingredients

For the smoked wings

For the beer batter

Instructions

  • Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
  • Toss the wings with plenty of the Buffalo wing seasoning. When you think you’ve added enough, add more. This is not the time to be shy.
  • Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
  • When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
  • To fry, heat oil to 350 F.
  • In a small bowl or shallow plate, place the remaining 1/2 cup of flour.
  • Lightly toss the wings in the flour and shake off any excess.
  • Whisk together the remaining 1 1/2 cups of the flour and the beer along with the salt and smoked paprika in a large bowl.
  • Working in batches, dip in the batter.
  • Fry until crisp and golden, about 10 minutes. Remove to a wire rack or paper towel-lined baking sheet to drain.
  • Serve hot.

Notes

If you want a thicker batter on the wings, add a little less than the 1 1/2 cups of beer to begin with. Stir. If the batter is too thick add more beer. 

Nutrition

Calories: 638kcal | Carbohydrates: 29g | Protein: 46g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 553mg | Potassium: 361mg | Fiber: 4g | Sugar: 1g | Vitamin A: 498IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 4mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Deep-Fried Lemon Pepper Sweet Wings

I’ve made my share of deep-fried wings. But I don’t think I’ve had anything like these deep-fried lemon pepper sweet wings. Like the name says, they’re kinda sweet. Not super-sweet, but you’ll notice. Lemon pepper, well, that’s common on wings and a flavor I love. The combination of the sweetness, the citrus and the crunchy breading made for a different, enjoyable wing experience. I liked these. They were new to me and a pleasant change from my ‘usual’ deep-fried wings.

Deep-Fried Lemon Pepper Sweet Wings

Crunchy Yummy

The breading on these deep-fried lemon pepper sweet wings is nice and crunchy. I like my wings crunchy. Deep-fried or not. I like that crunch. The breading is packed with flavor too. It’s not just flour and salt and pepper. It brings more of that lemon pepper flavor to the party. It’s not crazy citrusy, but you get the flavor.

To offset the sweetness of these wings I served a little spicy Buffalo wing sauce on the side in place of my usual blue cheese dressing. I didn’t go crazy dunking my wings into it, but every once in a while I’d sneak a piece over and get some heat on it.

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Also try my copycat of Wingstop’s lemon pepper wings.

Deep-Fried Lemon Pepper Sweet Wings
Print Recipe
5 from 1 vote

Deep-Fried Lemon Pepper Sweet Wings

Crunchy sweet wings with a hint of citrus!
Prep Time15 minutes
Cook Time15 minutes
Marinade time1 day
Course: Appetizer
Cuisine: American
Keyword: deep-fried, sweet
Servings: 6
Calories: 732kcal

Equipment

Ingredients

For the wings

For the breading

For the seasoning

For the frying

Instructions

For the wings

  • Place wings in a large bowl or resealable container.
  • In a medium bowl, combine the remaining wing ingredients. Pour over the wings and toss or stir to coat well.
  • Cover and refrigerate for 1-12 hours.

For the breading

  • Combine all ingredients in a large bowl or shallow plate, such as a pie plate.

For the seasoning

  • Combine all ingredients.

For the frying

  • Heat 2-3" of oil in a deep-fryer or Dutch oven to 350 F.
  • Working in batches as needed, remove the chicken from the marinade, shaking off any excess, and add to the breading mixture.
  • Coat each piece completely then fry 8-12 minutes or until the wings are golden brown and at 165 F internally. Remove to a wire rack or paper towel-lined plate to drain as you cook the remaining wings.
  • Sprinkle the chicken liberally with the seasoning and serve.

Notes

Serve with warmed Buffalo wing sauce on the side for dipping, if desired.

Nutrition

Calories: 732kcal | Carbohydrates: 48g | Protein: 47g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 237mg | Sodium: 1412mg | Potassium: 477mg | Fiber: 4g | Sugar: 14g | Vitamin A: 614IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 4mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Air Fryer Blackened Wings

I love a good air-fried dry wing. The air fryer does a great job crisping up the skin while leaving the meat moist and tender. Although these air fryer blackened wings don’t have sauce, they definitely do not lack flavor. Blackening seasoning adds a nice spicy, herbal kick to wings. To me its like roasted chicken, only elevated. A lot. These are great wings. And beyond easy to make.

Air Fryer Blackened Wings

Double-Seasoned Deliciousness

I like to season my air fryer blackened wings twice. Once, before cooking. I can do that with these seasoning without fear of the seasoning burning because it doesn’t contain any sugar. The seasoning will get nice and toasted while the wings cook. And it imparts a great flavor to the skin and meat.

I season my wings again hot out of the air fryer. While the wings are still a little ‘wet’ from the fat cooking. Yep. Fat. Well, that’s what that is. And it helps seasoning still well. So I load up. No boring bites for me. Nothing but flavor in each and every one.

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Also try some air fryer Thousand Island wings.

Air Fryer Blackened Wings
Print Recipe
5 from 1 vote

Air Fryer Blackened Wings

Delicious flavor and crispy skin!
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Keyword: wings
Servings: 4
Calories: 503kcal

Equipment

Ingredients

For the wings

  • 2 pounds  chicken wings flats and drumettes separated, tips saved to make stock
  • Blackening seasoning from below or use store-bought

For the blackening seasoning

Instructions

For the blackening seasoning

  • Combine all ingredients. If your ingredients are lumpy you may want to grind the mix using a mortar and pestle or pulse them a few times in a blender.

For the wings

  • Season the wings with the seasoning mix.
  • Preheat your air fryer to 350 F.
  • Working in batches if needed, air fry the wings for 12 minutes.
  • Flip the wings and air fry another 12 minutes.
  • Turn the air fryer temperature to 400 F and fry another 6 minutes or until the wings are golden brown.
  • Remove the wings and toss in more seasoning.

Notes

 The ingredients for the blackening seasoning make more than you’ll need. Store unused seasoning in an air-tight container.

Nutrition

Calories: 503kcal | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 166mg | Potassium: 354mg | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Old School Backyard BBQ Wings

One of my favorite childhood memories is of the backyard BBQs our neighborhood would have. A charcoal grill, chicken, and BBQ sauce. Oh sure there were things like potato salad and chips, too, but even as a kid I was all about that BBQ chicken. Well, nothing has changed really. Except now instead of legs or chicken quarters, I lean towards grilling wings. There’s nothing fancy going on here. Prep time is minimal. Cook time is fairly short. But these old school backyard BBQ wings hit the spot just like the chicken off the grill oh so many years ago!

Old School Backyard BBQ Wings

Don’t Over-Think It.

Like I said, there’s nothing fancy going on with these old school backyard BBQ wings. There’s no need to some $10/bottle wing seasoning. Or a high-fallutin’ BBQ sauce. Get that cheap stuff that’s been around for decades. There’s a reason it’s lasted that long. Get that.

I really like to put my sauced wings directly over the hot coals just before removing them. I like to ‘set’ the sauce and get a little char on the wings. A little crunch. Not too much, I don’t want to burn them and get that burned taste. But a little char is good.

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If you’re looking for extra-crispy wings from your charcoal grill, I can’t recommend using a Vortex BBQ enough!

Also try my delicious chili crisp wings made on the Vortex!

Old School Backyard BBQ Wings
Print Recipe
5 from 1 vote

Old School Backyard BBQ Wings

Crispy spicy deliciousness!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Keyword: grilled wings
Servings: 2
Calories: 1229kcal

Equipment

Ingredients

Instructions

  • Sprinkle the seasoning over the wings. Using your hands, toss the wings to coat.
  • Load up the charcoal chimney about 3/4ths of the way with charcoal and light. Once the charcoal is all lit and lightly covered in ash, dump the coals into the grill along one side. This will create two zones: a hot direct heat zone over the coals and a cooler indirect heat zone for the wings.
  • Add the charcoal grate and close the grill. Oven the top and bottoms vents all the way. Let the grill preheat for 5.
  • Place the wings on the indirect heat side of the grill. Close the lid and turn so that the vent is above the wings.
  • Cook until the wings are lightly browned and crispy, usually 45 minutes.
  • Brush the tops of the wings with BBQ sauce the last 10 minutes of cooking. Close the lid and cook another 5 minutes.
  • Flip the wings and brush with more sauce. Close the lid and cook another 5 minutes.
  • If desired, place the wings directly over the coals to get a little char on them for 1-2 minutes.
  • Serve hot.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Calories: 1229kcal | Carbohydrates: 5g | Protein: 84g | Fat: 96g | Saturated Fat: 35g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 35g | Trans Fat: 2g | Cholesterol: 410mg | Sodium: 1083mg | Potassium: 852mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2860IU | Vitamin C: 4mg | Calcium: 430mg | Iron: 6mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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