Extra crispy fried battered chicken wings made in less than 30 minutes with pantry staple ingredients. This delicious appetizer is perfect for game day, parties, or any day. Dip or toss them in your favorite sauce and you have yourself some finger lickin' chicken wings!
The Inspiration
My husband grew up with the tradition of having pizza every Friday night, and we've continued this tradition in our home as well.
When we spent our Friday night summers by the Jersey shore, we always ordered chicken wings from Kirk's Pizzeria in Marmora, NJ.
The wings were lightly battered, super crispy, and served with buffalo sauce and blue cheese dressing.
Why You'll Love this Recipe
- It's made with pantry staple ingredients. You probably already have flour, hot sauce, salt, black pepper, and oil.
- It requires no marinating time. These super crispy wings are ready in less than 30 minutes!
- It's versatile. These wings are simply seasoned so you can dip or toss them in your favorite sauce.
Extra Crispy Battered Chicken Wings Ingredients
How to Make Crispy Battered Chicken Wings
- Make the batter.
- Toss the wings in the batter.
- Coat the wings in flour.
- Fry the wings.
Tasty Tips
- Drain the wings on a wire rack so it stays crispy. This will allow airflow and the excess oil to drip through.
- Work in batches as needed. Overcrowding the pan can reduce the oil temperature too much and result in greasy wings.
- Cook the drumsticks first. Since the drumsticks are thicker, they will take longer to cook. You can cook them for 2 minutes on each side first and then add the wings.
FAQs
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat leftovers in the oven or air fryer at 400°F for 8 minutes or until heated through. Flip the wings halfway through.
Extra Crispy Battered Chicken Wings
Ingredients
- 1 ½ pounds chicken wings
- 1 cup flour divided
- ½ cup water
- 2 tablespoons hot sauce
- ½ teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- oil for frying
Instructions
- In a large bowl, mix ½ cup of flour, ½ cup of water, hot sauce, ¼ teaspoon salt, ¼ teaspoon black pepper until it's like a pancake batter consistency. Toss in the wings and mix.
- In a small bowl, mix ½ cup of flour, ¼ teaspoon salt, and ¼ teaspoon black pepper. Take a chicken wing and let the excess batter drip off. Coat it in flour and set aside. Repeat with remaining wings.
- Heat a large skillet with 1 inch of oil to 400°F. Fry the wings for 5-8 minutes on each side until cooked through. Work in batches as needed and note the wings will cook faster than the drumsticks. Drain the fried wings on a wire rack and season with more salt and pepper to taste.
- Dip or toss them in your favorite sauce.
Notes
- I used Frank's RedHot Original Cayenne Pepper Hot Sauce.
- Nutrition estimate does not include oil absorbed during frying.
- Drain the wings on a wire rack so it stays crispy. This will allow airflow and the excess oil to drip through.
- Cook the drumsticks first. Since the drumsticks are thicker, they will take longer to cook. You can cook them for 2 minutes on each side first and then add the wings.
- Work in batches as needed. Overcrowding the pan can reduce the oil temperature too much and result in greasy wings.
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