deep fried wings recipe
The Best deep fried wings recipe
I love this recipe because it’s a great way to use up extra chicken, whether it’s from a rotisserie, leftover grilled chicken, or even just a whole bird. It’s also a great way to get kids involved in the kitchen—kids can help with tossing the wings in the batter and even shaking the fryer, which makes it feel like a fun activity. And honestly, the health benefits aren’t bad either. If you’re watching portions, you can serve a smaller batch, and the crispy coating can be swapped for a lighter batter or air-fried version if you’re trying to cut down on oil. But honestly, the real magic is in the simplicity—it’s a dish that’s always a hit, whether you’re feeding a crowd or just treating yourself to a little indulgence.
Crispy Garlic-Tomato Fried Chicken Wings
A satisfying batch of golden, crispy fried wings with a tangy garlic-tomato glaze. Perfect for game day or a casual weeknight meal.
🥘Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oil in a deep fryer or heavy pot to 375°F. Ensure the oil is deep enough to cover the wings by at least 1 inch. -
2
In a bowl, combine flour, paprika, garlic powder, onion powder, and cayenne (if using). Set aside. -
3
Dredge each wing in the flour mixture, pressing gently to adhere. Shake off excess. -
4
Fry wings in batches for 3–4 minutes until golden brown and cooked through (internal temp 165°F). Remove and drain on paper towels. -
5
While wings cook, whisk together mayo, ketchup, minced garlic, lemon juice, oregano, salt, and pepper for the sauce. -
6
Return wings to the hot oil for 1–2 minutes to crisp further, then transfer to a cooling rack. -
7
Toss warm wings in the sauce until evenly coated. Serve immediately.
🔧Equipment
- Deep fryer or heavy pot
- Mixing bowls
- Paper towels
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Garlic-Tomato Fried Chicken Wings Works
❓ Frequently Asked Questions About Crispy Garlic-Tomato Fried Chicken Wings
1. What’s the secret to keeping deep-fried wings crispy after they’re cooked?
The key is double-frying: first at a lower heat to sear the exterior while the inside cooks gently, then quickly reheating in hot oil to restore crispiness. Use a deep fryer or a heavy pot with enough oil to submerge the wings halfway, and keep the oil temperature between 350°F and 375°F. Avoid overcrowding the pot—cook in batches if needed.
2. Can I use a regular oven instead of a deep fryer for these wings?
Yes, but you’ll need to adapt the method. Preheat your oven to 425°F, toss the wings in oil (about 1 tablespoon per pound), and bake for 20–25 minutes, flipping halfway. For extra crispiness, broil for 1–2 minutes at the end. Oven-baked wings won’t be as deep-fried as they’ll be slightly softer on the outside.
3. What’s the best way to store leftover fried wings?
Cool them quickly on a wire rack to prevent excess moisture, then transfer to an airtight container. Store in the fridge for up to 3 days. To reheat, spread them on a baking sheet and broil for 5–7 minutes at 375°F until heated through and crispy again. Avoid microwaving, as it can make them soggy.
4. Are there any substitutions for the buttermilk marinade?
If you don’t have buttermilk, use plain yogurt mixed with a splash of milk (1:1 ratio) or even a 50/50 mix of milk and sour cream. For tanginess, add a teaspoon of apple cider vinegar or lemon juice to the liquid. The goal is moisture and acidity to tenderize the meat—keep the ratio similar to the original recipe.
