Southern fried chicken wings are a delightful treat, crispy on the outside and juicy on the inside. This easy recipe guarantees family-friendly fun, perfect for gatherings or cozy nights in. These wings stand out with their savory flavors, making them a must-try right now!
Table of Contents
Crispy Southern Fried Chicken Wings Recipe
Why This Southern Fried Chicken Wings Recipe Works
Tender and Juicy Results
Brining the chicken wings infuses them with moisture and flavor. This process ensures that each bite is tender and juicy, leaving your taste buds craving more. You’ll love how the meat practically falls off the bone!
Perfectly Crispy Coating
The seasoned flour combination creates a crunchy, golden-brown crust. This contrast between the crispy exterior and the tender meat makes every wing irresistible. Plus, that first bite is pure bliss!
Ingredients for Southern Fried Chicken Wings
For the Brine
- 4 cups water
- ¼ cup Diamond Crystal Kosher Salt
- 2 tablespoons granulated sugar
- 4 cups ice
For the Seasoned Flour
- 1 cup all-purpose flour
- ¼ cup corn starch
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- ½ tablespoon ground black pepper
- ½ tablespoon seasoned salt
- 1 teaspoon smoked paprika
For the Egg Wash
- 3 eggs
- 3 tablespoons water
For Frying
- Neutral oil for frying (e.g., peanut, vegetable, or canola oil)
Step-by-Step Guide to Making Southern Fried Chicken Wings
Preparing the Brine
Start by boiling 4 cups of water. Add the kosher salt and granulated sugar, stirring until fully dissolved. Remove from heat and add the ice, letting it cool to room temperature.
Brining the Chicken Wings
Place the chicken wings in a bowl or resealable bag. Pour the brine over the wings, ensuring they are fully submerged. Refrigerate for at least 4 hours, or overnight for best results.
Preparing the Wings for Frying
After brining, remove the wings and rinse them under cold water. Pat the wings completely dry with paper towels to ensure the coating adheres well.
Setting Up the Dredging Station
In one bowl, whisk together the seasoned flour ingredients. In another bowl, whisk the eggs with water, creating a smooth egg wash. This setup makes the dredging process a breeze!
Dredging and Resting the Wings
Dip each wing into the egg wash, allowing the excess to drip off. Then, coat it thoroughly in the seasoned flour mixture, pressing to ensure it sticks. Lay the coated wings on a sheet pan and let them rest for 3-5 minutes.
Frying the Chicken Wings to Perfection
Heat the oil in a deep skillet or Dutch oven to 360°F–365°F. Fry the wings in batches, making sure not to overcrowd the pan. Cook until they are golden brown and reach an internal temperature of 165°F.
Draining and Serving
Once cooked, remove the wings and let them drain on paper towels. Serve hot for the ultimate crispy experience. Enjoy with your favorite dipping sauces!
Tips for the Best Southern Fried Chicken Wings
Ensuring a Crispy Coating
Make sure the wings are dry before dredging. This step helps the coating to stick perfectly, resulting in that tantalizing crunch.
Maintaining Oil Temperature
Keep an eye on the oil temperature to avoid soggy wings. If the oil is too cool, the wings will absorb too much grease. Use a thermometer for accuracy!
Frying in Batches
Don’t rush the frying process. Fry in small batches to maintain the oil temperature and ensure each wing gets perfectly crispy.
FAQs
What ingredients do I need for southern fried chicken wings?
To make southern fried chicken wings, you’ll need party wings, a brine made of water, kosher salt, and sugar, seasoned flour, an egg wash, and neutral oil for frying.
How do I make southern fried chicken wings step by step?
Start by brining the wings, then dry them. Prepare the seasoned flour and egg wash, dredge the wings, and fry them until golden brown. Finally, drain and serve hot.
Can I make southern fried chicken wings ahead of time?
Yes, you can brine the wings up to a day in advance. However, it’s best to fry them fresh for the crispiest results.
How should I store leftover southern fried chicken wings?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
Related Recipes to try
- Sticky Chicken Rice Bowls
- Teriyaki Chicken Bowl
- Teriyaki Chicken Bowl 2
- Chicken Fajita Bowl
- Chicken Fajita Bowls
- Chicken Meal Prep
Conclusion
Making southern fried chicken wings is not only simple but also incredibly satisfying. For more delicious ideas, check out our recipes on Pinterest. You’ll discover endless inspiration for your next meal!
Crispy Southern Fried Chicken Wings Recipe That Everyone Loves
Equipment
- bowl
- container
- bag
- sheet pan
- deep skillet or Dutch oven
- wire rack
Ingredients
Brine
- 4 cups water
- ¼ cup Diamond Crystal Kosher Salt
- 2 tablespoons granulated sugar
- 4 cups ice
Seasoned Flour
- 1 cup all-purpose flour
- ¼ cup corn starch
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- ½ tablespoon ground black pepper
- ½ tablespoon seasoned salt
- 1 teaspoon smoked paprika
Egg Wash
- 3 eggs
- 3 tablespoons water
- party wings (flats and drumettes) 3-4 pounds
- Neutral oil for frying (e.g., peanut, vegetable, or canola oil)
Instructions
- Prepare the brine by boiling water, dissolving salt and sugar, then cooling with ice water until room temperature.
- Submerge the chicken wings in the brine and refrigerate for at least 4 hours or overnight.
- Remove wings from brine, rinse, and pat them thoroughly dry with paper towels.
- In separate bowls, whisk together the seasoned flour mixture and the egg wash (eggs and water).
- Dip each dried wing first into the egg wash, then coat generously with the seasoned flour mixture, pressing to adhere. Let coated wings rest on a sheet pan for 3-5 minutes.
- Heat neutral oil in a deep skillet or Dutch oven to 360°F–365°F. Fry wings in batches until golden brown and the internal temperature reaches 165°F.
- Remove fried wings from the oil and drain them on a wire rack or paper towels.
Brine
- Boil 4 cups of water, add salt and sugar, stir until dissolved. Remove from heat, add 4 cups of ice, and stir until the brine reaches room temperature.
Coating
- Whisk flour, corn starch, garlic, onion, pepper, seasoned salt, and paprika in a bowl. In a separate bowl, whisk eggs and 3 tablespoons of water.
Frying
- Heat oil in a deep skillet or Dutch oven to 360°F–365°F. Fry wings in batches until golden brown and internal temperature reaches 165°F.
Draining
- Drain wings on a wire rack or paper towels.