This is my go-to chicken wing fry mix. 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. And, it’s flavored just right so as to not over-power whichever sauce or seasoning I add in the end. Sometimes I finish these wings off dry, just hitting them with a good dose of spices. And sometimes I finish them off with sauce. Because the coating is delicate after the wings are fried, I have to treat them rather gingerly. That means no rough time in bowl with sauce. No banging them around. No, I prefer to either brush the sauce onto the wings or, more often, dunk the wings in sauce. You can see my full guide on the ways to sauce your wings without losing all that wonderful crunchy exterior by clicking here.
Adds the Perfect Crunch
My chicken wing fry mix 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! This stuff’ll keep for quite a while in a dry pantry so make extra. It makes for just about the easiest quick lunch-time dish, I tell ya. While my deep-fryer is heating up I just toss some wings in it. Eight or so minutes later… yummy wings!
I like to make my spice, rub and seasoning mixes in big batches and keep them in large bottles with easy-to-pour shaker lids.
- Premium Quality: Our plastic spice containers are…
- Multi-Purpose: Our clear plastic jars are perfect…
If you’d rather buy your breading, I cannot recommend Hooter’s wing breading. Who doesn’t love Hooter’s wings? It’s awesome on wings, like my air fryer version.
Also try my buttermilk fried wings!
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Chicken Wing Fry Mix
Equipment
Ingredients
- ¼ teaspoon seasoned salt or to taste
- 1 cup all-purpose flour
Seasoning (or add your favorite wing seasoning)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
Instructions
- Combine all ingredients. Store in an air-tight container.
- To use, rinse your wings and pat dry.
- Roll or toss your wings in the coating. Make sure to get them well-coated, but don't get it on too thick.
- Transfer to the refrigerator for 30 minutes.
- Toss the wings in the coating one more time. Shake off excess. Discard any leftover coating.
- 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.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more
