This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
And like that I crossed the invisible line between fried wings and grandma’s fried chicken. But, unlike grandma’s deliciousness, my secret spice blend fried chicken wings pack a good little kick. Every bite is a bite into crunchy, moist, flavorful greatness. No, these aren’t Buffalo wings. Not even close. But sometimes you need a break for those saucy yummy classics. And that sometime is now!
Yes, They Seem Kinda Familiar
These secret spice blend fried chicken wings are a take on the spicy chicken fillet sandwich you could get at Wendy’s. Heck, for all I know you can still get the sandwiches. Me, I’m a wing guy. So any time I come across a tasty chicken recipe, I try and adapt it for wings. And I did. These wings hit the spot. I love the coating on them. The spice blend is perfect.
You can use the wet mix for any coating. Even store-bought fried chicken breading. The simple combination of just water and hot sauce adds just a little special flavor to whatever you are deep frying.
Also try my easy buttermilk-battered Cajun wings.
Secret Spice Blend Fried Chicken Wings
Ingredients
For the wings
- 1 pound chicken wings flats and drumettes separated, tips saved to make stock
- vegetable oil for frying
For the dry mix
- 1 cup all-purpose flour
- 2 ½ teaspoons kosher salt
- 4 teaspoons cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ⅛ teaspoon garlic powder
For the wet mix
- ⅓ cup Frank's RedHot sauce
- ⅔ cup water
Instructions
- Heat 2-3" of oil to 350 F in a deep fryer or Dutch oven.
- Combine the dry mix ingredients in a shallow bowl.
- In a small bowl combine the hot sauce and water. Note: A short narrow glass works great too!
- Working one wing section at a time, dip the wings into the dry mix and coat on all sides. Shake off any excess.
- Dunk the wing section into the wet mix. Shake off any excess.
- Return the wing section to the dry mix and again coat on each side. Shake off any excess.
- Fry wing sections 8-10 minutes or until done and golden brown and crispy.
- Transfer to a paper towel-lined plate or rack to drain.
- Serve hot.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
