Best ever Fried Chicken Wings recipe with the crispiest skin. Perfectly juicy chicken wings, extra crunchy exterior, and a hot dipping sauce.
From Buffalo Wings, Baked Wings or crispy Fried Wings, fresh hot bone-in Chicken wings are always a crowd pleasing Appetizer.
Sabrina’s Fried Chicken Wings Recipe
Ingredients
Fried Chicken Wings:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 pounds chicken wing segments
- vegetable oil , for frying
Hot Mustard Dipping Sauce:
- 1/2 cup dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 2 tablespoons honey
Instructions
Fried Chicken Wings:
- Add the salt,pepper and flour to a large ziploc bag.
- Add the chicken pieces and toss.
- Refrigerate for a half an hour then shake the bag again.
- Refrigerate another half hour.
- Heat vegetable oil to 375 degrees.
- Add the chicken about 10 pieces at a time to the hot oil.
- Fry chicken batches for 12-14 minutes.
Hot Mustard Dipping Sauce:
- Combine Dijon mustard, apple cider vinegar, garlic powder, ground ginger, cayenne pepper, lemon juice and honey in a bowl.
- Add to a covered container and store in the refrigerator for at least 1 hour before using.
Nutrition
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Chef’s Note
When you’re frying these wings, plan on taking 12-14 minutes with each batch, and make sure not to overcrowd your pan. However, cooking time may vary depending on the size and thickness of the wings, as well as the temperature of the oil. You’ll want the chicken to reach an internal temperature of 165 degrees for safe consumption.
Can this be made ahead of time?
While Fried Chicken Wings are best enjoyed fresh and hot, you can partially prepare them ahead of time. Follow the recipe until the wings are coated with the flour mixture. Place them in the refrigerator, tightly covered, for up to 24 hours. About 30 minutes before you want to serve them, give them another shake in the flour mixture, rest and then fry them according to the instructions. This way, you can save time without compromising on the crispy skin and juicy chicken.
How to Store
- Store: To store leftover Fried Chicken Wings, allow them to cool completely and place them in an airtight container. They can be stored in the refrigerator for up to 3 days.
- Reheat: For best results, bring to room temperature before reheating and spritz them with water to keep them from drying out. Reheat in a single layer on a baking sheet in a preheated oven at 350 degrees for about 10-12 minutes, until heated through. You can also reheat them in an air fryer for about 5-7 minutes at 370 degrees, shaking the basket half way through to flip.
- Freeze: Once they’ve cooled, place chicken wing leftovers in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator before reheating.
Air Fryer Method
- Preheat your air fryer to 400 degrees for about 5 minutes.
- In a large ziplock bag, combine the flour, salt, and black pepper. Shake the bag to mix the ingredients well.
- Place the chicken wing segments into the bag and seal it. Shake the bag vigorously to coat the wings evenly with the flour mixture.
- Lightly coat the air fryer basket or tray with cooking spray. This will prevent the wings from sticking.
- Arrange the coated chicken wings in a single layer in the air fryer basket or tray. Avoid overcrowding to ensure even cooking.
- Place the basket or tray into the air fryer and cook the wings for approximately 20-25 minutes, flipping them halfway through the cooking time. Cooking times may vary depending on the size and thickness of the wings, so it’s important to check for doneness.
- Once the wings are cooked through and crispy, remove them from the air fryer and let them cool for a few minutes before serving.
