Golden Crispy Chicken Wings
These golden chicken wings are coated in a light seasoned flour that turns irresistibly crunchy when fried. Made with simple pantry staples, they are perfect for a weeknight dinner or a crowd-pleasing party snack. Juicy on the inside, crispy on the outside — pure comfort food at its best.
🛒 Ingredients
5 servings
- 1 kg chicken wings
- 2 garlic cloves, minced
- 1 tsp fine salt
- Freshly ground black pepper to taste
- 1 tsp sweet paprika
- 150 g self-rising flour
- Vegetable oil for frying
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Directions
- 1
Rinse the chicken wings under cold water and pat them completely dry with paper towels. Season generously with salt, minced garlic, black pepper and paprika. Let them marinate in the refrigerator for at least 20 minutes so the flavors fully penetrate the meat.
- 2
Pour the self-rising flour into a large zip-lock bag. Add the seasoned wings in batches, seal the bag tightly and shake vigorously until each piece is evenly and thoroughly coated in flour.
- 3
Heat enough vegetable oil in a deep saucepan to fully submerge the wings, bringing it to around 170 °C (340 °F). Fry in small batches for 8 to 10 minutes until deep golden brown and cooked all the way through.
- 4
Drain the wings on a plate lined with paper towels to absorb excess oil. Serve immediately while hot with your favorite dipping sauce or a crisp green salad.
💡 Chef's Tip
For extra crispiness, let the floured wings rest for 5 minutes before frying so the coating adheres better. Never overcrowd the pan — frying in small batches keeps the oil temperature stable and ensures an even, crunchy crust every time.
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Same category — Poultry
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