Louisiana Fish Fry Spicy Fried Chicken Wings
Seasoned perfectly with a little spicy kick.
Servings 2
Calories 44kcal
Equipment
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
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