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This is my go-to breading 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. And, it’s flavored just right so as to not over-power whichever sauce or seasoning I add in the end.
Adds the Perfect Crunch
My fried chicken wing breading 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!
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.
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.
Also try my buttermilk fried wings!
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Fried Chicken Wing Breading
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.
Y do u call it breading? It’s a coating of seasoned flour. It can be confusing for some.
I wanted to make sure I was using the term ‘breading’ correctly. It is generally breadcrumbs (hence the name) but not always:
A breading is defined as “a dry mixture of flour, starch, and seasonings, coarse in nature, and applied to moistened or battered food products prior to cooking” (Suderman 1983). A coating can be referred to as “the batter and/or breading adhering to a food product after cooking”
Regards,
Mike