Fried Chicken Wings

Marie Lesane


The cornstarch makes it crispy.


☆☆☆☆☆ 0 votes

35 Min
40 Min
Deep Fry


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  • 4 lb
    chicken wings, split
  • 2 Tbsp
    kosher salt
  • 1 tsp
    garlic pepper seasoning
  • 1 tsp
    creole seasoning
  • 1 tsp
  • 2 Tbsp
  • 1/2 bag(s)
    autry chicken breader

How to Make Fried Chicken Wings


  1. Put water in a container with a tablespoon of Kosher salt and allow chicken to soak overnight.
  2. The next day, heat the oil in a deep fryer or large sauce pan.
  3. Remove the chicken wings from the water and discard the water. Allow the excess water to drip from the wings.
  4. While that is taking place, mix the cornstarch and the chicken breader together. Than season the chicken wings with the remaining seasons.
  5. Coat the chicken wings with the chicken breader. Cook in batches in the preheated deep fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch.
  6. Drain on paper towel lined plated.

Printable Recipe Card

About Fried Chicken Wings

Course/Dish: Other Appetizers
Main Ingredient: Chicken
Regional Style: American

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