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.
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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
Equipment
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.
- MIld Sauces
- Made for wings and more
