Deep-Fried Dry Wings

Super-flavorful, super-crunchy wings!

Course Appetizer

Cuisine American

Keyword deep-fried, dry wings

Prep Time 5

Cook Time 10

Servings

Calories 207kcal

Equipment

Ingredients

For the wings

3 chicken wings flats and drumettes separated, tips saved to make stock
wing coating from below
vegetable oil for frying
Your favorite wing seasoning

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

½ cup all-purpose flour
1 tablespoon Your favorite wing seasoning

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