Ahhhhh. True deep-fried battered wing goodness. Exactly what I was looking for. These Louisiana Fish Fry seasoned chicken wings hit the spot. Wonderfully crunchy. Perfectly seasoned. Crazy easy. And ready in minutes. While not ‘traditional’ wings, I do love wings made ‘grandma’s fried chicken style’. You can’t beat the taste, the moist juicy chicken and of course the super-crunchy skin and coating.
You bet these aren’t normal wings. And yeah, they’ve crossed that line into being like bucket-style fried chicken. And I know, there are purists out there that haven’t made it this far in this post because they’re mad anyone would even do this to wings. But I happen to love fried chicken and I love wings, so why wouldn’t I put the two together? Why would I keep myself from enjoying my two greatest joys in one bite? So yeah… darn right I made these and darned right I loved them!
Plain. But Not Plain.
I serve my Louisiana Fish Fry seasoned chicken wings ‘plain’. No sauce on them. I could have sauced them. Carefully. You can’t go crazy saucing these wings. First, you get to tossing the wings and the batter’s gonna fall off. That’s not good. Second, the batter will get soggy. And that’s not good. Best to serve some sauce on the side. Just dunk as you go!
If you ready would rather have the sauce on the wings, do it gently. I recommend brushing it on. Like you would BBQ sauce on chicken on the charcoal grill. Just pour some sauce into a cup. Grab a sauce brush. Dip it in the sauce, brush it on the wings. Rotate the wings and brush some more. Keep going until they’re nicely covered in sauce. Then serve!
- Crispy and Delicious: Whether you’re a seasoned…
- Easy to Use: Preparing crispy, flavorful chicken…
Also try some delicious Kentucky Kernel Seasoned Flour chicken wings!
Louisiana Fish Fry Seasoned Chicken Wings
Equipment
Ingredients
For the wings
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 9 ounce Louisiana Fish Fry Seasoned Chicken Fry Batter Mix divided
- ½ cup water cold
- 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.
- In a large bowl, combine 5 tablespoons of the batter and the cold water.
- Place remaining batter in a separate bowl or pie plate.
- Working in batches, coat the wings in the wet batter then transfer to the dry mix. Press the wings into the mix to get them well-coated on all sides.
- 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
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more
