Description
Deep fried hot chicken wings are crispy, juicy, and fiery with every bite. These wings are first seasoned and fried to golden perfection, then tossed in a spicy, buttery hot sauce that clings to every crispy edge. Perfect for game day, parties, or any time you crave something bold and satisfying, these wings deliver that classic heat and crunch combination.
Ingredients
2 pounds chicken wings, split at joints and tips removed
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
Oil for deep frying
For the hot sauce:
½ cup hot sauce such as Frank’s RedHot
¼ cup unsalted butter
1 tablespoon honey or brown sugar (optional for a touch of sweetness)
½ teaspoon cayenne pepper (adjust to heat preference)
Instructions
1 Pat the chicken wings dry with paper towels to help the coating stick and reduce splatter.
2 In a bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Dredge each wing in the flour mixture, shaking off any excess. Let rest for 10 to 15 minutes for the coating to set.
3 Heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully add the wings in batches, frying for 8 to 10 minutes or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
4 Remove the wings and drain on a wire rack or paper towels.
5 In a small saucepan, melt the butter over low heat. Add the hot sauce, honey or sugar if using, and cayenne pepper. Stir until smooth and heated through.
6 Toss the fried wings in the hot sauce mixture until well coated. Serve immediately.
Notes
Double-frying the wings can add even more crunch. Simply fry once, let rest for a few minutes, then fry again for 2 to 3 minutes. For milder wings, reduce or skip the cayenne. Serve with celery sticks and ranch or blue cheese dressing. These wings are best eaten fresh, but leftover wings can be reheated in the oven to restore crispiness.