Deep Fried Chicken Wings Recipe
These fried chicken wings are seasoned with a quick marinade that builds flavor fast without extra wait time. Deep-fried until golden and crispy, this recipe gives you a crunchy coating with tender, juicy chicken in every bite.
Servings: 4
Equipment
- Large bowl
- Mixing bowl
- whisk
- wire rack
- Baking sheet
- Tongs
- large dutch oven pot
- thermometer
- paper towels
Ingredients
For the chicken
- 4 lbs whole chicken wings approx. 10-12 whole wings
- 2 tbsp fresh green seasoning
- 1.5 tsp sazon with annatto
- 1 tbsp chicken seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 eggs
- 2 tsp hot sauce
For the seasoned flour
- 2 cups all-purpose flour
- 4 tbsp cornstarch
- 1.5 tsp baking powder
- 1.5 tsp chicken seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Additional
- Neutral high-heat cooking oil
- 4 garlic cloves
- 1 scotch bonnet pepper
Instructions
- Clean the chicken wings with lime, vinegar, and water, then pat dry.
- Season with 2 tbsp green seasoning, 1.5 tsp sazon, 1 tbsp chicken seasoning, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 2 eggs, 2 tsp hot sauce. Massage well, then set aside to marinate for 15-20 minutes.
- In a separate bowl, whisk together 2 cups all-purpose flour, 4 tbsp cornstarch, 1.5 tsp chicken seasoning, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper.
- Drop the chicken wings into the seasoned flour, one at a time, and press it onto the chicken until well coated. Shake off any excess flour, then set each wing on a wire rack for 10 minutes before frying.
- Fill a large dutch oven pot up half way with neutral, high-heat oil. Heat oil up to 365 degrees F. Fry the chicken in batches so as not to overcrowd the pot. Flip halfway through, and fry for a total of about 12 minutes depending on the size of the chicken wings. Once the wings are golden brown and the thickest part reaches at least 165 degrees F, it's cooked. (Another way to check without a meat thermometer is if the chicken is pricked with a fork and the juices run clear, they should be ready. Fry for another minute for good measure.)
- Rest on a wire rack for 10 minutes before serving.
