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Southern Fried Chicken Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 141 reviews
  • Author: Lily
  • Prep Time: 4 hours 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Southern American

Description

This Southern Fried Chicken Wings recipe delivers perfectly crispy, golden-brown wings with a juicy and flavorful interior. The recipe features a brine step to enhance moisture and seasoning, followed by a seasoned flour dredge and deep frying for that quintessential Southern crunch. Ideal for game day, parties, or a savory snack, these wings are sure to impress with their irresistible texture and classic southern spices.

Ingredients

Chicken and Brine

  • 3-4 pounds of party wings (flats and drumettes)
  • 4 cups water
  • 1/4 cup Diamond Crystal Kosher Salt
  • 2 tablespoons granulated sugar
  • 4 cups ice

Coating

  • 1 cup all-purpose flour
  • 1/4 cup corn starch
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon seasoned salt
  • 1 teaspoon smoked paprika

Egg Wash

  • 3 eggs
  • 3 tablespoons water

Frying Oil

  • Neutral oil for frying (e.g., peanut oil, vegetable oil, canola oil), enough to submerge wings (about 2 1/2 to 3 inches deep)

Instructions

  1. Prepare the Brine: Bring 4 cups of water to a boil. Add 1/4 cup kosher salt and 2 tablespoons granulated sugar, stirring until dissolved. Remove from heat and add 4 cups of ice, stirring to cool the brine to room temperature.
  2. Brine the Wings: Place chicken wings in a large bowl or resealable plastic bag. Pour the cooled brine over the wings making sure they are fully submerged. Seal and refrigerate for at least 4 hours or overnight for best results.
  3. Dry the Wings: Remove the wings from the brine, rinse under cold water, and pat thoroughly dry with paper towels to prepare for coating.
  4. Prepare the Coating Mix: In a large bowl, combine flour, corn starch, granulated garlic, granulated onion, black pepper, seasoned salt, and smoked paprika. Whisk thoroughly to distribute the spices evenly.
  5. Make the Egg Wash: In a separate bowl, whisk the eggs with 3 tablespoons of water until smooth and frothy.
  6. Dredge the Wings: Dip each wing first into the egg wash to coat evenly, then dredge in the seasoned flour mixture, pressing the coating onto the wings to build a textured crust. Place coated wings on a parchment-lined sheet pan and let rest 3-5 minutes.
  7. Heat the Oil: Fill a deep skillet or Dutch oven with enough neutral oil to submerge the wings, about 2 1/2 to 3 inches deep. Heat the oil to between 360°F (182°C) and 365°F (185°C).
  8. Fry the Wings: Carefully add the wings to the hot oil in batches to avoid overcrowding. Fry until golden brown and crispy, ensuring the internal temperature reaches 165°F (74°C), approximately 8-10 minutes per batch.
  9. Drain and Serve: Remove fried wings using tongs or a slotted spoon. Place them on a wire rack set over a sheet pan to drain excess oil for a few minutes before serving hot.

Notes

  • Brining the wings before frying enhances moisture and seasoning for juicier results.
  • Use a thermometer to maintain oil temperature for consistent crispiness and to avoid greasy wings.
  • Let the coating rest on the wings before frying to help it adhere better for a crunchier crust.
  • Fry wings in batches to prevent oil temperature from dropping and uneven cooking.
  • Serve with your choice of dipping sauces or toss in buffalo or barbecue sauce after frying for flavor variety.

Find it online: https://dishmelt.com/southern-fried-chicken-wings-recipe/