Ingredients
Scale
- 2 pounds chicken wings
- 2 teaspoons smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper optional
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 2 tablespoons oil
Instructions
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Pat dry the chicken wings with a paper towel.
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Separate chicken wings flats from the drums with a knife or scissors.
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Combine the spices, flour, cornstarch, and baking powder, and mix well.
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Toss the wings inside the mixture to coat well and shake off any excess flour.
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Add oil to a deep fryer or deep pot and place over medium-high heat. Once the oil reaches an internal temperature of 350F, fry the wings for 8-10 minutes, or until golden and crispy on all sides.
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Place the wings on a wired rack to drain excess oil.
Notes
TO STORE: Transfer fried chicken wing leftovers into an airtight container as soon as they have cooled completely. Fried chicken wings last 3 to 4 days in the fridge.
TO REHEAT: As the fridge causes the fried wings to lose their crispiness, reheat them in the oven preheated to 350F degrees for 10 to 20 minutes or until they reach a safe internal temperature.
TO FREEZE: place the cooled wings in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
- Serving Size: 1serving
- Calories: 195kcal
- Sugar: 1g
- Sodium: 390mg
- Fat: 14g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g