deep-fried wings Archives

Brazilian-Style Deep-Fried Wings

I could never get tired of good-old deep-fried wings. I like mine nice and crunchy. I’ll take a thick batter. Or a thin. Or none. But I’m also open to something new. Like these Brazilian-style deep-fried wings. On the outside they may look pretty much like your standard coated-and-fried wing. But that first bite changes your mind about that. Still great crunch. But with a citrusy lime flavor. Different. Not what you were expecting, but really good. A little red pepper flakes add a bit of heat. And deep-fried garlic slivers too? Wow. These are great wings.

Fried Garlic Chips?

Ok, I almost didn’t make the fried garlic slivers when I made these Brazilian-style deep-fried wings. I thought they’d be cool but not really add much. But then I talked myself into it. The deep-fryer was already going, I figured. And it only took a few seconds to slice them. So into the fryer they went, until golden brown. They really did add another taste dimension to the wings. A really nice crunch and garlic flavor. A good contrast to the lime both infused by the marinade and by the fresh lime wedges squeezed over the tops of the fried wings.

Amazon Basics 3.2-Qt (3.0L) Electric Deep Fryer…

FAST-HEATING & FAMILY-SIZE: This powerful…
ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…

Also try my restaurant-style deep-fried wings.

Print Recipe

5 from 1 vote

Brazilian-Style Deep-Fried Wings

Deliciously crunchy wings with a light citrus flavor.

Prep Time15

Cook Time10

Marinade time4

Total Time4 25

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 93kcal

Equipment

Ingredients

For the Marinade

3 limes juiced
5 cloves garlic minced
kosher salt to taste
freshly ground black pepper to taste

For the Wings

10 chicken wings flats and drumettes separated, tips saved to make stock
½ cup all-purpose flour
½ teaspoon kosher salt
5 cloves garlic sliced thin
vegetable oil for frying
1 tablespoon parsley minced, for garnish
dried red pepper flakes to taste, for garnish
1 lime sliced into wedges, for garnish

Instructions

For the Marinade

Whisk together all ingredients in a large bowl or resealable container.
Add the wings and toss to coat.
Cover and refrigerate for 1-4 hours.

For the Wings

Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
Remove the wings from the marinade and pat dry with a paper towel.
Place flour in a large bowl and stir in the salt. Add the wings. Toss to coat.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-line plate to drain.
Add the garlic slices and fry until golden brown. Also remove to a paper towel-lined plate to drain.
Serve wings garnished with the fried garlic, red pepper flakes, parsley and lime wedges on the side.
Squeeze a little lime over the wings before devouring.

Notes

Serve with your favorite dipping sauce on the side, if desired.

If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Melinda’s Craft Wing Collection – Craft Wing…

PERFECT GIFT FOR WING LOVERS: Melinda’s took the…
SET YOUR MOUTH ON FLAVOR: This hot sauce variety…

Garlic Parmesan Ranch Wings

I got thru a lot of paper towels. A lot. Because I eat a lot of messy wings. And messy is good. These garlic Parmesan Ranch wings had me reaching for extra paper towels. Lots and lots of butter. Lots of garlic. And of course, lots of cheese. With a wonderful Ranch flavor to boot. Yeah, these are finger-licking good. But you’ll still need paper towels!

Make Extra Sauce

I made plenty of extra sauce for these garlic Parmesan Ranch wings. It’s nice to have a little extra on the side, in a little cup, for dipping my wings for extra happiness. But also, any leftover sauce is great for other things. And by other things I mean garlic bread. Man, is the sauce ever great for soppin’ with a big ole slice of garlic bread! So make extra and thank me later!

You don’t really have to deep-fry your wings. Just make the sauce and use it on wings cooked however you prefer.

Amazon Basics 3.2-Qt (3.0L) Electric Deep Fryer…

FAST-HEATING & FAMILY-SIZE: This powerful…
ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…

Also try my Alfredo chicken wings.

Print Recipe

5 from 1 vote

Garlic Parmesan Ranch Wings

Lots of great Parmesan flavor!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 613kcal

Ingredients

For the wings

vegetable oil for frying
3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Parmesan cheese for garnish, if desired

For the Garlic Parmesan Ranch Sauce

4 tablespoons butter melted
½ cup Parmesan cheese grated
2 teaspoons garlic powder
½ ounce Hidden Valley Ranch seasoning 1/2 of a 1-ounce packet

Instructions

For the wings

Heat 2-3" of oil to 380 F in a deep fryer or Dutch oven.
Sprinkle the wings with the salt and pepper.
Working in batches if needed, fry the wings until golden brown and the skin has crisped, 8-10 minutes. Remove to a paper towel-lined plate or wire rack to drain and cool slightly.
Toss wings in sauce and garnish with Parmesan before serving. Click here for our guide on how to sauce your wings.

For the Garlic Parmesan Ranch Sauce

Melt the butter in a small saucepan over medium heat.
Reduce heat to low and stir in remaining ingredients.
Keep warm until ready to use.

Notes

Double the sauce. If you don’t use it all on your wings, it’s great for soppin’ garlic bread too!

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Melinda’s Craft Wing Collection – Craft Wing…

PERFECT GIFT FOR WING LOVERS: Melinda’s took the…
SET YOUR MOUTH ON FLAVOR: This hot sauce variety…

Shore Lunch Cajun Style Wings

These Shore Lunch Cajun style wings are right up my alley. The breading is out-of-this-world fantastic. Such a wonderful crunch and seasoned to absolute perfection. With a nice essence of Cajun flavor and spiciness. Not overpowering, but there. These wings are truly epic. I could eat these wings all day long! As much as I love air fried wings, or grilled wings, and even baked wings, deep-fried wings are my weakness! You can’t get any easier than these. Or better.

Eat ‘Em Naked

These Shore Lunch Cajun Style wings don’t require a dipping sauce. They’re great just as they are! But, if you are up for a dip or two, I recommend having a little cup of Buffalo wing sauce. You gotta be careful, though. You don’t want to hide the wonderful flavor of these wings. The breading is the star of this show. Don’t go ruining it by having a sauce fight with all of that wonderful Cajun flavor!

Sale

Shore Lunch Fish Breading Batter Mix, Cajun Style…

Also try a spicy version of Shore Lunch Cajun wings!

Print Recipe

5 from 1 vote

Shore Lunch Cajun Style Wings

I found these wings to be superb just as they were, hot out of the deep-fryer.

Prep Time10

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 383kcal

Equipment

Ingredients

For the wings

2 pounds chicken wings flats and drumettes separated, tips saved to make stock
9 ounce Shore Lunch Cajun Style Breading Mix
4 large eggs
vegetable oil for frying
Frank's RedHot Buffalo wing sauce optional

Instructions

Add enough oil to a deep fryer or Dutch oven to cook the wings. Bring to 350 F.
Rinse wings and pat dry. Transfer to a large bowl.
Place breading mix into a large resealable baggie. Work in batches if you don't have a large enough bag.
Crack the eggs into a small bowl and beat lightly.
Working in batches, coat the wings in the eggs then place into the bag. Seal and shake to coat.
Fry wings 8-10 minutes or until 180 F internal temperature. Remove to a wire rack or paper towel-lined plate to drain.
Remove to a paper towel-lined plate then to a wire rack to cool slightly.
Optional: Toss wings with Buffalo wing sauce or serve on the side for dipping. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Andy’s Hot N Spicy Chicken Breading Wings

Easy. Flavorful. Crunchy. And spicy. That’s why we’re here today. That’s why we’re making Andy’s Hot N Spicy Chicken Breading wings. This isn’t complicated. There aren’t 20 steps to follow. We want simple but we want good, tasty results. I keep this fry mix on hand for the times I just want great, uncomplicated, deep-fried wings that have a nice little kick to them.

Dry. Or Wet. Or Both

I like to eat my Andy’s Hot N Spicy Chicken Breading wings just as they are, right out of the fryer. If I want, I’ll put a little Buffalo wing sauce on the side to dip my wings into as I go. Might be mild, might be spicy, it just depends on the mood I’m in that day. The only thing I don’t do is toss my wings in sauce. Tossing knocks all of that wonderful breading off the wings. That defeats the purpose of breading them to start with! So I dip my wings instead.

Andy’s Breading Chicken Hot, 10 oz

Low Calorie, Low Cholesterol, Low Fat
Package Weight: 0.294 kilograms

Also try some Zatarain’s New Orleans style hot and spicy wings!

Print Recipe

5 from 1 vote

Andy’s Hot N Spicy Chicken Breading Wings

A delicious, perfectly-seasoned lightly crunchy nicely-spicy deep-fried wing!

Prep Time15

Cook Time10

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 275kcal

Equipment

Ingredients

For the Wings

2 cups Andy's Hot N Spicy Chicken Breading
10 chicken wings flats and drumettes separated, tips saved to make stock
vegetable oil for frying

Instructions

For the Wings

Rinse the wings. Drain well but do not dry the wings.
Add the wings to the fry mix and turn to coat well. I like to press the wings into the mix several times to make sure I don't get any 'bald spots'.
Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
Serve.

Notes

Serve with your favorite dipping sauce or wing sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Andy’s Mild Chicken Breading Wings

Easy. Flavorful. Crunchy. That’s why we’re here today. That’s why we’re making Andy’s Mild Chicken Breading wings. We’re not here because we want some huge list of ingredients and a complicated list of steps to make wings. We want simple but we want results. I keep this fry mix on hand for the times I just want great, uncomplicated, deep-fried wings.

Straight Up. Or With A Twist.

I like to eat my Andy’s Mild Chicken Breading wings ‘dry’…. and I like them ‘wet’. Dry wings, served without any sauce, let me enjoy that great seasoning. It’s really good stuff, and worthy of enjoying on its own. But there’s also nothing wrong with having them dipped in sauce (‘wet’), either. Not tossed in sauce, though. I’m not a fan of tossing deep-fried battered wings in sauce for two reasons. One, all that tossing knocks off that crunchy delicious coating! And two, the wet sauce makes the coating soggy! So I usually dip my wings instead.

For other ways to sauce your wings, check out my huge guide to saucing wings. Trust me, you’ll find a way that’s your favorite!

Andys MIld Chicken Breading (Pack of 2)

Andy’s
Andy’s Mild Chicken

Also try some Shore Lunch spicy Cajun style wings.

Print Recipe

5 from 1 vote

Andy’s Mild Chicken Breading Wings

A delicious, perfectly-seasoned lightly crunchy wing!

Prep Time15

Cook Time10

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 275kcal

Equipment

Ingredients

For the Wings

2 cups Andy's Mild Chicken Breading
10 chicken wings flats and drumettes separated, tips saved to make stock
vegetable oil for frying

Instructions

For the Wings

Rinse the wings. Drain well but do not dry the wings.
Add the wings to the fry mix and turn to coat well. I like to press the wings into the mix several times to make sure I don't get any 'bald spots'.
Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
Serve.

Notes

Serve with your favorite dipping sauce or wing sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Amazon Basics 3.2-Qt (3.0L) Electric Deep Fryer…

FAST-HEATING & FAMILY-SIZE: This powerful…
ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…

Shore Lunch Spicy Cajun Style Wings

I like grabbing a breading box out of my pantry and making deep-fried wings. It’s easy. And luckily, there are several really tasty breading brands on the market. One of my favorites is Shore Lunch. And in particular, their Cajun-flavored breading. I know, the box says ‘fish breading’. You can ignore that. I did, and I used it to make some wings! Crunchy and flavorful, you’ll quickly realize that the box doesn’t have to say ‘chicken’ to be great for chicken!

Today, I wanted something with a bit more kick. So I ’embellished’ the breading and made some Shore Lunch Spicy Cajun Style wings. Same great flavor as the original, but with some heat. Oh yeah, these are my kind of easy wings!

No Sauce Required

These Shore Lunch Spicy Cajun Style wings don’t require a sauce. They’re great just as they are, right out of the deep fryer! But, if you’re craving a little sauce, a little something more, serve them with some Buffalo sauce on the side. Or your favorite dressing. But honestly, the wings are so good without it you won’t miss it if you just eat them ‘naked’.

Amazon Basics 3.2-Qt (3.0L) Electric Deep Fryer…

FAST-HEATING & FAMILY-SIZE: This powerful…
ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…

Also try Zatarain’s New Orleans Style hot and spicy chicken wings!

Print Recipe

5 from 1 vote

Shore Lunch Spicy Cajun Style Wings

I found these wings to be nice and spicy!

Prep Time10

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 383kcal

Equipment

Ingredients

For the wings

2 pounds chicken wings flats and drumettes separated, tips saved to make stock
9 ounce Shore Lunch Cajun Style Breading Mix
1 teaspoon cayenne pepper or more, to taste
4 large eggs
vegetable oil for frying
Frank's RedHot Buffalo wing sauce optional

Instructions

Add enough oil to a deep fryer or Dutch oven to cook the wings. Bring to 350 F.
Rinse wings and pat dry. Transfer to a large bowl.
Place breading mix into a large resealable baggie and add the cayenne. Seal and shake. Work in batches if you don't have a large enough bag.
Crack the eggs into a small bowl and beat lightly.
Working in batches, coat the wings in the eggs then place into the bag. Seal and shake to coat.
Fry wings 8-10 minutes or until 180 F internal temperature. Remove to a wire rack or paper towel-lined plate to drain.
Remove to a paper towel-lined plate then to a wire rack to cool slightly.
Optional: Toss wings with Buffalo wing sauce or serve on the side for dipping. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Zatarain’s New Orleans Style Hot and Spicy Chicken Wings

This right here is why I go down the aisle of my local grocery store where they have the chicken fry mixes. There’s usually quite a few of them, and I like to try them all. There are hot ones. Mild ones. A few crunchy ones. Even extra crunchy. All sorts of them. So I always grab some. And I go home and make some wings! Today I made some Zatarain’s New Orleans Style Hot and Spicy Chicken wings. It’s the perfect batter. The kind that sticks to my wings. And it’s nicely crunchy but without being too much so. It’s spicy, but definitely not too spicy. This is my kind of wing mix!

Sauce. On The Side.

Sure, you bet, I could eat this Zatarain’s New Orleans Style Hot and Spicy chicken wings straight up. Naked. Without any sauce. And I have and they are darned good. But I can also sauce things up a bit. But on the side. I am not a fan of saucing deep-fried battered wings, in most cases at least. You go to tossing those wings in sauce and two bad things happen. First, that crunchy, delicious batter starts flying off. That’s not good at all. Second, what batter is left gets soggy. And that’s not good either. So I pour my sauce in a little ole cup on the side, perfect for dipping or drizzling right before I take a bite! Perfect!

Sale

Zatarain’s New Orleans Style Hot & Spicy Chicken…

The information below is per-pack only
No MSG added*

Also try some Louisiana Fish Fry spicy fried chicken wings.

Print Recipe

5 from 1 vote

Zatarain’s New Orleans Style Hot and Spicy Chicken Wings

Serve 'em naked or with sauce on the side for dunkin' or drizzlin'.

Prep Time5

Cook Time10

Course: Appetizer

Cuisine: American

Keyword: battered, deep-fried

Servings:

Calories: 44kcal

Equipment

Ingredients

6 chicken wings flats and drumettes separated, tips saved to make stock
2 ½ tablespoons Zatarain's New Orleans Style Hot and Spicy Chicken Wings fry mix
¼ cup water
¼ cup Zatarain's New Orleans Style Hot and Spicy Chicken Wings fry mix or more, if needed
Your favorite wing sauce optional
vegetable oil for frying

Instructions

Heat 2-3" of oil in a deep fryer or Dutch oven to 350 F. While the oil is heating, prepare the wings.
Combine the 2 1/2 tablespoons of mix and water in a small bowl. I like to use a whisk to get the mix well distributed.
Place the 1/4 cup of mix in a flat bowl such as a small salad bowl.
Working in batches as needed, first coat the wings in the wet mix. Get them all good and wet on all sides.
Transfer the wings to the dry mix and roll them around, pressing lightly, to coat completely. Add more mix if you need it. Don't be shy!
Fry the wings 8-12 minutes or until they reach 165 F. Remove to a paper towel-lined plate to drain.
Serve with your favorite sauce for dipping.

Notes

I recommend dipping your wings in sauce instead of tossing them in the sauce. Tossing will knock off that beautiful crunchy batter!

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Louisiana Fish Fry Spicy Fried Chicken Wings

Do it. Go down the aisle of your local grocery store where they keep the chicken fry mixes. There’s usually quite a few. Hot. Mild. Crunchy. Extra crunchy. All sorts of them. Grab some. Grab them all. And go home and make some wings! I highly recommend you start out with some Louisiana Fish Fry Spicy Fried chicken wings. It’s the perfect batter, the kind that sticks to the wings. All over. Crunchy. Oh so crunchy. Seasoned perfectly with a little spicy kick.

Make It Buffalo-Style

Yep, you sure could eat these Louisiana Fish Fry Spicy Fried chicken wings ‘naked’. No, no, not without clothes on! I mean without any sauce! Me, I wanted a little Buffalo feel to mine. A little more heat. So I served a little cup of Buffalo wing sauce on the side for dipping. I recommend dipping these wings instead of putting them in a bowl and dousing them with sauce and tossing. Tossing will knock that beautiful, delicious, crunchy coating off. What good would that be? So don’t do that. Dip them, if you want.

Louisiana Fish Fry At Home Chicken Seasoned…

Authentic Southern Flavor: Take your fried chicken…
Crispy And Delicious: Get that mouthwatering…

Also try some Kentucky Kernel seasoned flour fried chicken wings!

Print Recipe

5 from 1 vote

Louisiana Fish Fry Spicy Fried Chicken Wings

Seasoned perfectly with a little spicy kick.

Prep Time5

Cook Time10

Course: Appetizer

Cuisine: American

Keyword: battered, deep-fried

Servings:

Calories: 44kcal

Equipment

Deep Fryer

Ingredients

6 chicken wings flats and drumettes separated, tips saved to make stock
2 ½ tablespoons Louisiana Fish Fry Spicy Fried Chicken mix
¼ cup water
¼ cup Louisiana Fish Fry Spicy Fried Chicken mix or more, if needed
Your favorite wing sauce optional
vegetable oil for frying

Instructions

Heat 2-3" of oil in a deep fryer or Dutch oven to 350 F. While the oil is heating, prepare the wings.
Combine the 2 1/2 tablespoons of mix and water in a small bowl. I like to use a whisk to get the mix well distributed.
Place the 1/4 cup of mix in a flat bowl such as a small salad bowl.
Working in batches as needed, first coat the wings in the wet mix. Get them all good and wet on all sides.
Transfer the wings to the dry mix and roll them around, pressing lightly, to coat completely. Add more mix if you need it. Don't be shy!
Fry the wings 8-12 minutes or until they reach 165 F. Remove to a paper towel-lined plate to drain.
Serve with your favorite sauce for dipping.

Notes

I recommend dipping your wings in sauce instead of tossing them in the sauce. Tossing will knock off that beautiful crunchy batter!

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Kentucky Kernel Seasoned Flour Chicken Wings

There are those that would argue that these Kentucky Kernel Seasoned Flour chicken wings are ‘just’ fried chicken. Yep, they are. They’re right. Well, not about the ‘just’ part though. These wings are delicious no matter what you call them. To ‘Buffalo-ize’ them I serve them with some sauce on the side for dunking. There, now we’re all happy!

Through Thick Or Thin

Many Buffalo wings are battered and fried. Some have a thick coating. Some thin. These Kentucky Kernel Seasoned chicken wings are somewhere in the middle. They’re not overly battered so you might call them grandma’s fried chicken. But they aren’t so lightly battered that you’d call them traditional Buffalo wings either . Yes, I know, some folks don’t batter their Buffalo wings… but some do!

These wings have a wonder flavor. The seasoning in the batter is perfect. Not spicy, just tasty. Great just as they are, right out of the fryer. Even better, I think, dunked in Buffalo wing sauce. Not tossed in it, though. Tossing the chicken in sauce knocks off that crunchy batter and makes it soggy. So I go for the dunk!

Oh and yes, you can make these wings instead, if you prefer. I went for the deep-fry because that’s what I prefer!

Sale

Kentucky Kernel Seasoned Flour, 10 Ounce (2-Pack)

Also try some Shore Lunch Spicy Buffalo fried wings!

Print Recipe

5 from 1 vote

Kentucky Kernel Seasoned Flour Chicken Wings

A delicious, perfectly-seasoned lightly crunchy deep-fried wing!

Prep Time15

Cook Time10

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 403kcal

Equipment

Deep Fryer

Ingredients

For the Wings

2 cups Kentucky Kernel Seasoned Flour
1 cup milk
10 chicken wings flats and drumettes separated, tips saved to make stock
vegetable oil for frying

Instructions

For the Wings

Dunk the wings in the milk. Get them well-coated then shake off any excess.
Add the wings to the fry mix and turn to coat well. I like to press the wings into the mix several times to make sure I don't get any 'bald spots'.
Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
Serve.

Notes

Serve with your favorite dipping sauce or wing sauce on the side, if desired.

I like to put my milk in a short glass and then dunk the wings into it. You can also add it to a bowl and just roll the wings around to get them well-coated.

Sure, you can bake your wings instead of deep-frying them! Just follow the instructions on the package.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

General Tso’s Chicken Wings

I stopped at a Wing’s Etc not long ago when I was out of town on a little trip. I’d never been to one. I ordered their wings sauced up in the Say It Ain’t Tso sauce. I devoured them like I hadn’t eaten in days. The sauce was sweet. And a little spicy. And the wings were cooked perfectly. Service was fantastic too. When I got home I set out to make my own General Tso chicken wings.

Nothing But Greatness

I could eat General Tso’s chicken wings daily. The sauce is definitely one of my all-time favorites. My version isn’t overly sweet. But it does bring a little heat. Not such a fan of a spicy wing sauce? Just cut back a bit on the red pepper flakes. I wouldn’t leave it out, though, because I think it adds an important flavor to the sauce.

The wings here are easy. Just tossed in cornstarch and deep-fried. No seasonings required. The sauce is the winner here. I recommend making extra.

365 by Whole Foods Market, Organic Hoisin Sauce…

10 oz organic hoisin sauce
An Amazon brand

Also try some orange sesame wings.

Print Recipe

5 from 1 vote

General Tso’s Chicken Wings

A wonderful combination of sweet and heat.

Prep Time15

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 196kcal

Equipment

Ingredients

For the wings

vegetable oil for frying
6 chicken wings flats and drumettes separated, tips saved to make stock
½ cup cornstarch

For the sauce (I like to double the amounts)

3 teaspoons soy sauce
3 teaspoons sugar
2 teaspoons hoisin sauce
2 teaspoons seasoned rice vinegar
1 teaspoon cornstarch
1 teaspoon garlic minced
1 teaspoon ginger minced
½ teaspoon dried red pepper flakes

Instructions

For the sauce

Combine all ingredients in a medium saucepan over medium-high heat.
Stirring often, bring to a boil then reduce the heat to a simmer.
Continue simmering, stirring, until the desired consistency is achieved. Keep warm until ready to use.

For the wings

Heat 3"-4" of oil to 350 F in a Dutch oven or deep-fryer.
Place wings into a bowl.
Add the cornstarch and toss the wings to coat well.
Deep-fry the wings 8-10 minutes until they reach 165 F.
Remove to a paper towel-lined plate to drain.
Transfer wings to a bowl and drizzle with the sauce. Stir gently to coat.
Serve hot.

Notes

I like to double, and even triple, the sauce recipe because the sauce is so good!

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Melinda’s Craft Wing Collection – Craft Wing…

PERFECT GIFT FOR WING LOVERS: Melinda’s took the…
SET YOUR MOUTH ON FLAVOR: This hot sauce variety…