Do not let the ‘spicy’ in spicy fried wings scare you off if you’re not into kicked-up wings! As written, these wings are perfectly spiced. You want more heat? Add more cayenne. They’re fantastic as-is. The wings have the perfect crunchy batter and are tender and juicy. Every bite is packed with flavor. So, to keep from everyone thinking I’ve abandoned classic wings and made grandma’s fried chicken, I served these with Buffalo sauce. Surprisingly, I like drizzling them with the sauce. Or dipping them.
No Dinky Wings Here
These spicy fried wings are dangerously addicting. They’re deceptively filling too. After eating one I thought “boy, I could probably eat 12 of these”. After 6 or so I thought “boy, I’m full”.
Brush. Drizzle. Dunk. But Don’t Toss.
If you like to toss your wings in Buffalo sauce (or any sauce), let me talk you out of doing that with these wings. Fried wings are of course coated. Besides, that coating is a big reason you made them. Tossing them in a bowl with a bunch of sauce and watching them bounce off the sides is a good way to knock all of that coating off. You don’t want that. Instead, I recommend that you drizzle them with the sauce or even brush it on instead. Or just dunk your wings in the sauce. But don’t toss them.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Spicy Fried Wings
Equipment
Ingredients
For the seasoning
- 1 ½ teaspoons paprika
- 1 teaspoon brown sugar
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon poultry seasoning
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 3 large eggs
- 2 tablespoons your favorite hot sauce
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- vegetable oil for frying
For the dredge
Instructions
- Combine all of the seasoning ingredient together.
- Place wings in a large bowl or resealable container. Sprinkle with the seasoning and toss to coat.
- Seal or cover and refrigerate for 1 hour or up to 4 hours.
- Heat 3-4" of oil to 350 F in a Dutch oven or deep fryer.
- Whisk together the eggs with the hot sauce in a shallow bowl or pie plate.
- Combine salt and flour in another shallow bowl or pie plate.
- Working in batches as needed, coat the wings in the egg mixture.
- Shake off the excess and then coat them in the flour.
- Fry the wings 8-10 minutes, flipping once. Remove to a paper towel-lined plate.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
