Tag: deep-fried wings

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.

Louisiana Fish Fry Spicy Fried Chicken Wings

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, golden brown coating off. What good would that be? All that effort spent getting it perfect, lost forever! So don’t do that. Dip them, if you want.

If you do decide to use a sauce on your wings, or dip them in sauce, don’t hit them with a cold, refrigerated sauce. Make sure your sauce is at least at room temperature first. Or even better, warmed slightly on the stovetop!

Need something a bit tamer? Try Louisiana Fish Fry’s less-spicy coating instead.

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Check out my complete guide on how to sauce your wings. From breaded and deep-fried to air-fried to grilled, I’ve got your covered.

But remember… There’s nothing wrong at all with serving and devouring these wings without any sauce whatsoever. In fact, I highly recommend it! They’re delicious without any kind of sauce!

Also try some Kentucky Kernel seasoned flour fried chicken wings!

Louisiana Fish Fry Spicy 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 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: battered, deep-fried
Servings: 2
Calories: 44kcal

Equipment

Ingredients

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

Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 3mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.2mg

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

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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!

Don’t fear ‘just’ fried chicken wings. We all love fried chicken for a reason.

Kentucky Kernel Seasoned Flour Chicken Wings

Through Thick Or Thin

Many Buffalo wings are battered and fried. Some have a thick coating. Some thin. These Kentucky Kernel Seasoned flour 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! I use condiment cups for my dunking sauces. Doesn’t matter what the sauce is, either. Blue cheese. Ranch. Buffalo. The cups don’t care.

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Check out my complete guide on how to sauce your wings. From breaded and deep-fried to air-fried to grilled, I’ve got your covered.

But remember… There’s nothing wrong at all with serving and devouring these wings without any sauce whatsoever. In fact, I highly recommend it! They’re delicious without any kind of sauce!

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

Also try some Shore Lunch Spicy Buffalo fried wings!

Kentucky Kernel Seasoned Flour Chicken Wings
Print Recipe
5 from 1 vote

Kentucky Kernel Seasoned Flour Chicken Wings

A delicious, perfectly-seasoned lightly crunchy deep-fried wing!
Prep Time15 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 4
Calories: 403kcal

Equipment

Ingredients

For the Wings

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

Calories: 403kcal | Carbohydrates: 83g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 5478mg | Potassium: 95mg | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 0.02mg | Calcium: 75mg | Iron: 40mg

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

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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’s chicken wings.

General Tso's 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.

You can use the coating and frying technique for any wings. Just sauce them with whatever you prefer. This is a great go-to method for frying wings. These wings are not heavily battered. They are nice and crunchy, ready for whatever you want to sauce them in. Or season them with.

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Fry, Baby!

I love deep-fried wings. But it’s usually just me I’m cooking for. So there’s no reason for me to drag out my big deep-fryer that could easily cook for a crowd. No, this calls for my Fry Daddy. Perfect for one-to-four people’s-worth of wings. And it doesn’t use a lot of oil, that’s a major plus. It gets to temperature quickly and maintains it even when I add cold wings. It’s priced right too and lasts forever!

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Also try some orange sesame wings.

General Tso's Chicken Wings
Print Recipe
5 from 1 vote

General Tso’s Chicken Wings

A wonderful combination of sweet and heat.
Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 2
Calories: 196kcal

Equipment

Ingredients

For the wings

For the sauce (I like to double the amounts)

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

Calories: 196kcal | Carbohydrates: 40g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 581mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg

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

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Deep-Fried Dill Pickle Wings

Dill pickle. More dill pickle. And then, yes, even more dill pickle! These deep-fried dill-pickle wings satisfied my dill pickle craving in four ways! A wonderfully-seasoned fried wing coated in flour and of course, dill pickle seasoning. Sprinkled with more dill seasoning hot out of the fryer. A little cool dill pickle dipping sauce. And of course, a few dill pickle slices. These are my kind of dill-icious wings!

Deep-Fried Dill Pickle Wings

Light On The Batter, Heavy On The Flavor

I didn’t go crazy with the batter on these deep-fried dill pickle wings. Just enough to get a good little crunch in every bite. And lots of dill flavor. I seasoned the flour heavily. I wasn’t shy at all. Experience has taught me that more is always better when it comes to seasoning flour. After all, these aren’t called deep-fried flour wings. So load up on the dill pickle yumminess!

Oh And That Dipping Sauce

I know what you’re thinking. And you’re right. You’re thinking that the dill dipping sauce would be great for deep-fried pickles. Especially my Nashville hot pickles. So make a double batch of the sauce. Heck, make it a pickle party! Serve these wings AND fried pickles!

The Wing Fryer

I usually use my little Fry Daddy when I am deep-frying wings. That’s because I’m not cooking for many. Usually. It easily cooks 8-10 wing segments. But, if I need to cook more wings at a time I’ll haul out my big deep fryer. The Fry Daddy uses just a few cups of oil. The big fryer? A whole lot more. So it’s a commitment when I fire it up. But it has a bonus feature that helps save money. It has an oil filter built in so I can easily strain my oil and reuse it. The Fry Daddy? Nope. So I have to strain the oil myself.

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My technique for making deep-fried dry wings always makes for the best wings!

Deep-Fried Dill Pickle Wings
Print Recipe
5 from 1 vote

Deep-Fried Dill Pickle Wings

Great dill pickle flavor in every bite!
Prep Time15 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 4
Calories: 275kcal

Equipment

Ingredients

For the wings

For the creamy dill pickle dipping sauce

Instructions

For the creamy dill pickle dipping sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the wings

  • Combine the flour and seasoning in a large bowl.
  • Rinse the wings. Drain well but do not dry the wings.
  • Add the wings to the flour mixture and turn to coat well. Transfer to a plate and place in the fridge for 30 minutes.
  • 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.
  • Remove wings to a bowl and sprinkle with more of the seasoning. Toss to coat.
  • Serve.

Notes

For even more dill flavor, season the naked wings with the dill pickle mix and let set it at room temperature for 30 minutes before battering and frying.
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

Calories: 275kcal | Carbohydrates: 29g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 811mg | Potassium: 23mg | Fiber: 4g | Sugar: 1g | Vitamin A: 819IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 2mg

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

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Beer-Battered Fried Smoked Wings

Was this necessary? Did I have to make beer-battered fried smoked wings? What??? We don’t ask silly questions like that here at For the Wing. Of course I had to make these! Are you kidding me? Look at them! Heck yeah it was a crazy idea. A crazy good one! Super-tasty lightly-smoky wings coated in a wonderful beer batter then fried up lightly crunchy and yummy! The question isn’t should I make these beer-battered fried smoked wings. The question is… how often should I make them!

Don’t make that face. These really are great!

Beer-Battered Fried Smoked Wings

A Total Taste Experience

Although these beer-battered fried smoked wings are not difficult to make, the taste and bite are amazing. You’d think that there’s a lot more going on than there is. The batter is wonderful. It’d be great on fish. Chicken planks. Broccoli. Anything. The wings have a wonderful smoky flavor while the meat is still moist and tender. These are great wings. And a real ‘wow’ moment when you serve them, too! I know they seem outlandish. But they’re outlandishly amazing!

Smoke, Baby!

I use my Weber Smokey Mountain smoker to smoke my wings. I have an 18″ model which is large enough to cook a ton of wings. It’s really easy to set up and maintain the temperature I need. And I cook a ton of dishes on it too, besides wings!

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Fry, Baby!

I love deep-fried wings. But it’s usually just me I’m cooking for. So there’s no reason for me to drag out my big deep-fryer that could easily cook for a crowd. No, this calls for my Fry Daddy. Perfect for one-to-four people’s-worth of wings. And it doesn’t use a lot of oil, that’s a major plus. It gets to temperature quickly and maintains it even when I add cold wings. It’s priced right too and lasts forever!

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These wings are fantastic. You might also want to try my non-battered smoked-and-fried version.

Beer-Battered Fried Smoked Wings
Print Recipe
5 from 1 vote

Beer-Battered Fried Smoked Wings

Totally different and totally amazing.
Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, smoked
Servings: 6
Calories: 638kcal

Equipment

Ingredients

For the smoked wings

For the beer batter

Instructions

  • Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
  • Toss the wings with plenty of the Buffalo wing seasoning. When you think you’ve added enough, add more. This is not the time to be shy.
  • Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
  • When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
  • To fry, heat oil to 350 F.
  • In a small bowl or shallow plate, place the remaining 1/2 cup of flour.
  • Lightly toss the wings in the flour and shake off any excess.
  • Whisk together the remaining 1 1/2 cups of the flour and the beer along with the salt and smoked paprika in a large bowl.
  • Working in batches, dip in the batter.
  • Fry until crisp and golden, about 10 minutes. Remove to a wire rack or paper towel-lined baking sheet to drain.
  • Serve hot.

Notes

If you want a thicker batter on the wings, add a little less than the 1 1/2 cups of beer to begin with. Stir. If the batter is too thick add more beer. 

Nutrition

Calories: 638kcal | Carbohydrates: 29g | Protein: 46g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 553mg | Potassium: 361mg | Fiber: 4g | Sugar: 1g | Vitamin A: 498IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 4mg

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

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Deep-Fried Lemon Pepper Sweet Wings

I’ve made my share of deep-fried wings. But I don’t think I’ve had anything like these deep-fried lemon pepper sweet wings. Like the name says, they’re kinda sweet. Not super-sweet, but you’ll notice. Lemon pepper, well, that’s common on wings and a flavor I love. The combination of the sweetness, the citrus and the crunchy breading made for a different, enjoyable wing experience. I liked these. They were new to me and a pleasant change from my ‘usual’ deep-fried wings.

Deep-Fried Lemon Pepper Sweet Wings

Crunchy Yummy

The breading on these deep-fried lemon pepper sweet wings is nice and crunchy. I like my wings crunchy. Deep-fried or not. I like that crunch. The breading is packed with flavor too. It’s not just flour and salt and pepper. It brings more of that lemon pepper flavor to the party. It’s not crazy citrusy, but you get the flavor.

To offset the sweetness of these wings I served a little spicy Buffalo wing sauce on the side in place of my usual blue cheese dressing. I didn’t go crazy dunking my wings into it, but every once in a while I’d sneak a piece over and get some heat on it. I serve my side sauces in condiment cups. They’re the perfect size for dunking wings. I could put a different sauce in each cup so I can enjoy a wing ‘flight’ with my deep-fried wings!

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Fry, Baby!

I love deep-fried wings. But it’s usually just me I’m cooking for. So there’s no reason for me to drag out my big deep-fryer that could easily cook for a crowd. No, this calls for my Fry Daddy. Perfect for one-to-four people’s-worth of wings. And it doesn’t use a lot of oil, that’s a major plus. It gets to temperature quickly and maintains it even when I add cold wings. It’s priced right too and lasts forever!

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Also try my copycat of Wingstop’s lemon pepper wings.

Deep-Fried Lemon Pepper Sweet Wings
Print Recipe
5 from 1 vote

Deep-Fried Lemon Pepper Sweet Wings

Crunchy sweet wings with a hint of citrus!
Prep Time15 minutes
Cook Time15 minutes
Marinade time1 day
Course: Appetizer
Cuisine: American
Keyword: deep-fried, sweet
Servings: 6
Calories: 732kcal

Equipment

Ingredients

For the wings

For the breading

For the seasoning

For the frying

Instructions

For the wings

  • Place wings in a large bowl or resealable container.
  • In a medium bowl, combine the remaining wing ingredients. Pour over the wings and toss or stir to coat well.
  • Cover and refrigerate for 1-12 hours.

For the breading

  • Combine all ingredients in a large bowl or shallow plate, such as a pie plate.

For the seasoning

  • Combine all ingredients.

For the frying

  • Heat 2-3" of oil in a deep-fryer or Dutch oven to 350 F.
  • Working in batches as needed, remove the chicken from the marinade, shaking off any excess, and add to the breading mixture.
  • Coat each piece completely then fry 8-12 minutes or until the wings are golden brown and at 165 F internally. Remove to a wire rack or paper towel-lined plate to drain as you cook the remaining wings.
  • Sprinkle the chicken liberally with the seasoning and serve.

Notes

Serve with warmed Buffalo wing sauce on the side for dipping, if desired.

Nutrition

Calories: 732kcal | Carbohydrates: 48g | Protein: 47g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 237mg | Sodium: 1412mg | Potassium: 477mg | Fiber: 4g | Sugar: 14g | Vitamin A: 614IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 4mg

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

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Secret Spice Blend Fried Chicken Wings

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!

Secret Spice Blend Fried Chicken Wings

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.

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Whatever you do, don’t go tossing these wings in sauce. You’ve spent all that time getting that wonderful crunchy coating on them. You treated them like they were gold. You watched them fry, waiting for that perfect moment to take them out of the hot oil. The right color, the right crunch. Why in the world would you want to beat them to death in a bowl, tossing them with a sauce? If you gotta sauce them, either dip them in the sauce on the side or brush the sauce on with a brush. Any no matter what, don’t hit them with a cold, refrigerated sauce. Make sure your sauce is at least at room temperature first. Or even better, warmed slightly on the stovetop!

Check out my complete guide on how to sauce your wings. From breaded and deep-fried to air-fried to grilled, I’ve got your covered.

But remember… There’s nothing wrong at all with serving and devouring these wings without any sauce whatsoever. In fact, I highly recommend it! They’re delicious without any kind of sauce!

Also try my easy buttermilk-battered Cajun wings.

Secret Spice Blend Fried Chicken Wings
Print Recipe
5 from 1 vote

Secret Spice Blend Fried Chicken Wings

These wings hit the spot.
Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 2
Calories: 739kcal

Equipment

Ingredients

For the wings

For the dry mix

For the wet mix

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

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

Nutrition

Calories: 739kcal | Carbohydrates: 51g | Protein: 49g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 4302mg | Potassium: 528mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2538IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 5mg

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

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Extra-Crunchy Honey Chipotle Wings

Sometimes you gotta just go wild and do wings a la fried chicken. Or at least, I do. These extra-crunchy honey chipotle wings are the deep-fried wings that I dream about. The coating is perfect. It adheres to the wings, bite after bite. It’s got a tremendous, delicious crunch. I mean crazy crunchy too! And then there’s the sauce. It’s slightly sweet with just the right amount of smokiness and heat. I think it’s fantastic. So fantastic that I doubled the recipe. Why? Because more is better!

Extra-Crunchy Honey Chipotle Wings

This Sauce Is Amazing

I’ve now made the sauce for these extra-crunchy honey chipotle wings several times, and not just for wings. Chicken tenders are great dunked into a bowl of this sauce. Ditto chicken nuggets. It’s good stuff with just the right consistency for just about anything. The balance of sweet and heat is spot-on.

Fry, Baby!

I love deep-fried wings. But it’s usually just me I’m cooking for. So there’s no reason for me to drag out my big deep-fryer that could easily cook for a crowd. No, this calls for my Fry Daddy. Perfect for one-to-four people’s-worth of wings. And it doesn’t use a lot of oil, that’s a major plus. It gets to temperature quickly and maintains it even when I add cold wings. It’s priced right too and lasts forever!

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And whatever you do, don’t go tossing these wings in sauce. You’ve spent all that time getting that wonderful crunchy coating on them. You treated them like they were gold. You watched them fry, waiting for that perfect moment to take them out of the hot oil. The right color, the right crunch. Why in the world would you want to beat them to death in a bowl, tossing them with a sauce? If you gotta sauce them, either do I as I already mentioned and dip them in the sauce on the side or brush the sauce on with a brush. Any no matter what, don’t hit them with a cold, refrigerated sauce. Make sure your sauce is at least at room temperature first. Or even better, warmed slightly on the stovetop!

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Extra-Crunchy Honey Chipotle Wings
Print Recipe
5 from 1 vote

Extra-Crunchy Honey Chipotle Wings

Golden delicious, crunchy wings with a sweet heat sauce that is to-die for!
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 4
Calories: 805kcal

Equipment

Ingredients

For the batter

For the breading

For the wings

For the sauce (double if you like a lot of sauce)

Instructions

For the sauce

  • Place all ingredients in a small saucepan over medium heat.
  • Stir and bring to a boil.
  • Reduce heat to a simmer and simmer 2-4 minutes or until thickened slightly.
  • Remove from heat and set aside until ready to use.

For the batter

  • In a shallow bowl or pie plate, combine all of the batter ingredients EXCEPT for the flour. Continue stirring for 30 seconds.
  • Whisk or stir in the flour until smooth.

For the breading

  • In a shallow bowl or pie plate, combine all of the breading ingredients.

For the wings

  • Heat 3" of oil in a deep fryer or Dutch oven to 350 F.
  • Working in batches as needed, dip wing pieces into the batter. Shake off any excess.
  • Toss the wing pieces in the breading and coat well. Do not shake off any excess.
  • Fry wings for about 8 minutes or until golden brown and cooked completely.
  • Remove to a paper towel-lined plate.
  • Serve wings drizzled with the sauce or serve the sauce on the side for dipping. I do not recommend tossing the wings in the sauce as it'll knock off the delicious crunchy coating.

Notes

Serve with a little Ranch or blue cheese dressing for a delicious double-dipping experience.

Nutrition

Calories: 805kcal | Carbohydrates: 61g | Protein: 52g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 220mg | Sodium: 2481mg | Potassium: 560mg | Fiber: 8g | Sugar: 11g | Vitamin A: 775IU | Vitamin C: 8mg | Calcium: 126mg | Iron: 5mg

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

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Deep-Fried Dry Wings

Oh how I do love dry wings. Normally, that means ‘just’ seasoning wings hot off the grill or out of the air-fryer. This time I decided to up my game and try deep-fried dry wings. There’s nothing fancy or complicated going on here. Just a simple coating with tons of flavor, fried until crispy golden, and tossed in more seasoning. Every bite is full of flavor. I love these wings.

Deep-Fried Dry Wings

Simple. And Delicious.

I like to keep my deep-fried dry wings as simple as possible. Most of the time I’m making these for lunch so I don’t have a lot of time for fru-fru batters or complicated techniques. But that doesn’t mean I don’t want great wings. If I’m making wings you can bet they’re going to be great. Dry or sauced, there’s no point in eating bad wings.

Have It Your Way

You can use just about any seasoning you want for these wings. It doesn’t have to be a wing seasoning either. Burger seasonings, chicken, you name it, they all work here. As long as you like the seasoning, you’ll like the wings!

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A Cup Here, A Cup There

Dry does not mean… dry in a bad sense. It just means no sauce is used. Now that doesn’t mean you can’t have some sauce on the side and dunk your dry wings in it. In fact, that’s a great way to experience a bunch of sauce tastes with one plate of wings. I use these small condiment cups just for that. Now, often, they’re filled with blue cheese dressing or ranch. But sometimes, like when I’m having dry wings, they’ll be filled with wing sauce. Maybe a little mild Buffalo in one. Hot Buffalo in another. Sweet Asian in yet another. The possibilities are endless!

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Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Deep-Fried Dry Wings
Print Recipe
5 from 1 vote

Deep-Fried Dry Wings

Super-flavorful, super-crunchy wings!
Prep Time5 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, dry wings
Servings: 1
Calories: 207kcal

Equipment

Ingredients

For the wings

For the coating (makes more than you'll need, save the extra for more wings!)

Instructions

For the coating

  • Place the ingredients in a bowl or sealable container. Cover and shake to combine or whisk.
  • Keep in an airtight container until ready to use.

For the wings

  • Place wings in a resealable container or baggie.
  • Add a tablespoon of the coating. Seal and shake to coat. If you want a thicker batter, add more coating and shake again.
  • Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
  • Add the wings and fry for 8-10 minutes or until golden brown and the wings are done. Remove to a paper towel-lined plate to dry.
  • Transfer the wings to a bowl and sprinkle with additional wing seasoning. Toss or stir to coat.
  • Serve immediately.

Notes

I prefer to season my wings immediately after cooking them. The seasoning will stick to the surface of the hot wings better than if you wait until they cool off.

Nutrition

Calories: 207kcal | Carbohydrates: 44g | Protein: 7g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 2mg | Potassium: 5mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 40mg | Iron: 2mg

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

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Easy Buttermilk-Battered Cajun Wings

I’ve apologized before for making chicken wings that crossed the line into fried chicken land. Well, no more. Fried wings are fried chicken. Yeah, the more coating there is the more they’re like grandma’s fried chicken. But you won’t confuse these easy buttermilk-battered Cajun wings with what your favorite nana makes. No way is that going to happen. In fact, your grandma might not like these, especially since the last time you were over at her house she said that those ranch Doritos you left her were too hot.

A wonderful spicy kick

These wings themselves already have a little kick to them. Serve them with a side of spicy Buffalo wing sauce and you definitely won’t be yearning for a side of mashed potatoes and some green beans. You might be reaching for a cold beer, though. You can make these even hotter by adding more hot sauce, of course. As they are I’d call them ‘nicely spicy’.

Easy Buttermilk-Battered Cajun Wings

Get Naked

Quite honestly, these easy buttermilk-battered Cajun wings don’t need any kind of sauce. At least not directly on them. Just serve them right out of the deep-fryer. Ok, let them cool for a minute or two first but then get to eating! They’re packed with flavor and don’t need anything else. And oh, that crunchy batter! It’s so crazy delicious!

But….

If you still like a dipping sauce, like I do, do it on the side. Be it Buffalo sauce, ranch or blue cheese or whatever you want. I use these little condiment cups for them. They’re small but not tiny. They’re big enough for wings to dip them properly and that’s the goal. I use them all of the time for other things too, like salad dressings.

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Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Easy Buttermilk-Battered Cajun Wings
Print Recipe
5 from 1 vote

Easy Buttermilk-Battered Cajun Wings

Incredibly tasty with an amazing crunch.
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 6
Calories: 519kcal

Equipment

Ingredients

Instructions

  • Combine the buttermilk, hot sauce and salt in a resealable container or a medium bowl.
  • Add the wings and toss to coat.
  • Refrigerate for 30 minutes.
  • Heat 2-3" of oil in a deep-fryer or Dutch oven.
  • In a large bowl, combine the flour, paprika and Cajun seasoning.
  • Remove the wings from the buttermilk mixture and shake off any excess.
  • Transfer to the flour mixture and toss to coat well.
  • Deep fry the wings until done, 8-12 minutes. Transfer to a paper towel-lined plate to drain.
  • Serve hot.

Notes

Serve with your favorite wing sauce on the sauce, for dipping.

Nutrition

Calories: 519kcal | Carbohydrates: 3g | Protein: 42g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 209mg | Potassium: 406mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1124IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 3mg

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

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