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.
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!
If you’d rather buy your dredge, I cannot recommend Hooter’s enough. 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.
Fried Chicken Wing Dredge
- ¼ teaspoon seasoned salt or to taste
- 1 cup all-purpose flour
Seasoning (or add your favorite wing seasoning)
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ 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. Shake off excess.
- 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.
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.