Best Ever Fried Chicken Wings Recipes

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BEST-EVER FRIED CHICKEN



Best-Ever Fried Chicken image

Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 large egg
1/3 cup 2% milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

Steps:

  • In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.

CRISPY FRIED CHICKEN WINGS



Crispy Fried Chicken Wings image

Super crispy delicious wings!

Provided by Man Tested Recipes

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h30m

Yield 4

Number Of Ingredients 12

2 eggs
2 cups buttermilk
4 pounds chicken wings, split and tips discarded
3 cups all-purpose flour
1 cup crushed saltine crackers
1 teaspoon ground black pepper
1 teaspoon ground dried thyme
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon garlic powder
4 cups peanut oil for frying
salt to taste

Steps:

  • Beat the eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
  • Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving.

Nutrition Facts : Calories 1063.6 calories, Carbohydrate 93.6 g, Cholesterol 189.8 mg, Fat 53.7 g, Fiber 3.5 g, Protein 48.3 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 6.5 g

FRIED CHICKEN WINGS



Fried Chicken Wings image

Wonderful Buffalo-style fried chicken wings!

Provided by cruch9

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 6

Number Of Ingredients 9

12 small chicken wings
¼ teaspoon seasoned salt, or to taste
1 cup all-purpose flour
1 teaspoon coarse salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste
2 quarts vegetable oil for frying

Steps:

  • Season chicken wings lightly with seasoned salt.
  • Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
  • Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).
  • Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.

Nutrition Facts : Calories 531.2 calories, Carbohydrate 25.1 g, Cholesterol 37.3 mg, Fat 41.3 g, Fiber 0.7 g, Protein 15.8 g, SaturatedFat 6.6 g, Sodium 1768.3 mg, Sugar 0.1 g

BEST EVER FRIED CHICKEN WINGS



Best Ever Fried Chicken Wings image

For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 4 dozen.

Number Of Ingredients 23

4 pounds chicken wings
2 teaspoons kosher salt
Oil for deep-fat frying
BUFFALO WING SAUCE:
3/4 cup Louisiana-style hot sauce
1/4 cup unsalted butter, cubed
2 tablespoons molasses
1/4 teaspoon cayenne pepper
SPICY THAI SAUCE:
1 tablespoon canola oil
1 teaspoon grated fresh gingerroot
1 garlic clove, minced
1 minced Thai chile pepper or 1/4 teaspoon crushed red pepper flakes
1/4 cup packed dark brown sugar
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon fish sauce
SPICY BARBECUE SAUCE:
3/4 cup barbecue sauce
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons honey
1 tablespoon cider vinegar
Thinly sliced green onions, optional

Steps:

  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels., For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper., For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce., For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes. , Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.

Nutrition Facts : Calories 87 calories, Fat 8g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

THE BEST CHICKEN WINGS



The Best Chicken Wings image

This recipe receives raves every time I serve it! The sauce will be a small quantity and very thick. Don't let that scare you! Baking or grilling the chicken is also an option instead of frying.

Provided by BurghFeeder

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 55m

Yield 6

Number Of Ingredients 8

vegetable oil for frying
2 pounds chicken wing pieces
¼ cup margarine, melted
¼ cup hot sauce (such as Frank's RedHot ®)
6 cloves garlic, chopped
1 (1 ounce) envelope dry onion soup mix
1 tablespoon lemon juice
1 pinch dried basil

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C).
  • Fry chicken in the hot oil, working in batches, until no longer pink in the center and is crispy on the outside, 10 to 15 minutes per batch. Transfer chicken to a paper towel-lined plate using a slotted spoon; set aside until cool enough to touch.
  • Stir margarine, hot sauce, garlic, onion soup mix, lemon juice, and basil together in a bowl until sauce is smooth.
  • Put chicken in a large resealable bag; add the sauce, seal the bag, and shake until wings are coated. Spread wings into a baking sheet.
  • Bake in the preheated oven until sauce has baked onto the chicken, about 5 minutes.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 4.4 g, Cholesterol 116.5 mg, Fat 39.1 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 9 g, Sodium 857.4 mg, Sugar 0.5 g

DEEP-FRIED CHICKEN WINGS



Deep-Fried Chicken Wings image

A soy sauce mixture with sesame seeds and green onion adds flavor to these deep-fried wings. My mom got the recipe from a friend in Vancouver, British Columbia and passed it on to me. My husband just loves chicken wings, and these are by far his favorite. -Tami McLean, Brampton, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 11

15 chicken wings (about 3 pounds)
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons sesame seeds
1-1/2 teaspoons salt
2 eggs
1/4 cup canola oil
5 teaspoons soy sauce
2 green onions, finely chopped
Oil for deep-fat frying

Steps:

  • Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.

Nutrition Facts :

DEEP-FRIED SPICY CHICKEN WINGS



Deep-Fried Spicy Chicken Wings image

This area is known for its chicken wings, and these are the best I've ever tasted. They make great appetizers.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3 dozen.

Number Of Ingredients 7

16 to 18 chicken wings (about 4 pounds)
Oil for deep-fat frying
1/2 cup butter, melted
1/2 cup hot pepper sauce
2 tablespoons cider vinegar
Carrots and celery sticks
Blue cheese dressing

Steps:

  • Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes). , Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrots, celery and dressing.

Nutrition Facts :

OVEN FRIED CHICKEN WINGS



Oven Fried Chicken Wings image

Breaded chicken wings that consist of bread crumbs, Parmesan cheese, garlic powder, melted butter, and a cookie sheet.

Provided by Lisa

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 45m

Yield 20

Number Of Ingredients 9

cooking spray
1 cup grated Parmesan cheese (such as Kraft®)
1 cup seasoned bread crumbs
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon ground black pepper
1 pinch salt
5 pounds chicken wings, tips discarded
½ cup melted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and generously spray with cooking spray.
  • Mix Parmesan cheese, bread crumbs, garlic powder, onion powder, black pepper, and salt in a bowl.
  • Dip chicken wings in melted butter; press into bread crumb mixture until well-coated. Arrange wings on prepared baking dish.
  • Bake in preheated oven until golden brown, about 20 minutes. Flip chicken wings and continue baking until evenly browned and no longer pink in the center, about 10 minutes more.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 4.3 g, Cholesterol 39.6 mg, Fat 11.6 g, Fiber 0.3 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 222.7 mg, Sugar 0.4 g

CLARITHA'S FRIED CHICKEN WINGS



Claritha's Fried Chicken Wings image

OH MY! All I can say is, Claritha knows her fried chicken! I had heard about soaking poultry in a brine solution and during an internet search, came across this recipe. A true southern style recipe, we think this is absolutely the best fried chicken we have ever eaten. See you if don't agree!

Provided by Claire de Luna

Categories     Chicken

Time P3DT20m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs chicken wings (16 to 18)
1 cup coarse salt, plus
2 tablespoons coarse salt
2 onions, sliced
3 cups buttermilk
2 cups all-purpose flour
2 teaspoons cracked black peppercorns
1 teaspoon cayenne
2 cups vegetable shortening
1/2 cup unsalted butter

Steps:

  • Cut off chicken wing tips, and reserve them for another use (stock).
  • Arrange wings in one layer in a 9x13 inch glass baking dish and sprinkle them evenly with 1/2 cup coarse salt.
  • Turn wings over and sprinkle with l/2 cup more salt.
  • Chill wings for 2 hours.
  • Rinse wings in a colander under cold running water and drain.
  • (An alternative to this is to soak chicken wings overnight in a brine solution, using one cup salt and enough water to cover wings.) Arrange wings in one layer in a baking dish and thinly slice onions.
  • Arrange onions over wings and pour buttermilk over onions.
  • Chill wings, covered, at least 12 hours and/or up to one day.
  • Discard onions and drain wings in a colander.
  • Tear off an 18 inch sheet of wax paper and set aside.
  • In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
  • Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off the excess.
  • Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.
  • Get out a rack, brown paper bag, or paper towels, and set on a baking pan.
  • In a large fish fryer set over two burners (or two heavy skillets), melt 2 cups shortening and 1/2 cup butter over high heat, just until butter begins to turn golden.
  • Add the wings, flat sides down, and reduce heat to moderately high.
  • Cook wings, covered, until deep golden, 8 to 10 minutes.
  • Turn wings and cook, uncovered, until deep golden, about 8 minutes.
  • With tongs, transfer wings to a rack set over pan, to drain.

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Top Asked Questions

How to make fried chicken wings?
Fried chicken wings prepared Buffalo-style that taste absolutely wonderful! Season chicken wings lightly with seasoned salt. Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate.
How do you make Thai sauce for chicken wings?
Ingredients. 1 4 pounds chicken wings. 2 2 teaspoons kosher salt. 3 Oil for deep-fat frying. 4 BUFFALO WING SAUCE: 5 3/4 cup Louisiana-style hot sauce. 6 1/4 cup unsalted butter, cubed. 7 2 tablespoons molasses. 8 1/4 teaspoon cayenne pepper. 9 SPICY THAI SAUCE: 10 1 tablespoon canola oil.
How do you season chicken wings?
Season chicken wings lightly with seasoned salt. Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes. Dredge wings again in flour mixture and return to the plate.
How do you make chicken wings with paprika?
Place 1/2 cup all-purpose flour, 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and remaining 1/4 teaspoon kosher salt in a large bowl and whisk to combine. Add the wings and toss until each wing is well-coated.

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