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My Southern Fried Chicken Wings are the perfect party appetizer because these crispy, golden brown wings are seasoned to perfection.
I was first introduced to fried chicken wings at around 5 years old from Popeye’s Fried chicken. It made me feel like an adult because I was able to eat 3 whole wings by myself. Then when I got older, I was destroying a 5-piece dark myself from Church’s Fried chicken.
As you can see, fried chicken at home wasn’t a thing I grew up on, so when I made it to college, it was one of the 10 recipes I had to master before graduating from culinary school.
I’ve burnt chicken, under-seasoned, and made the perfect crispy golden brown chicken. I have never gotten anyone sick from undercook chicken, and I always make sure it’s properly cooked.
Before I went to college, I had a kitchen job, frying chicken wings at a popular night club in New Orleans; the techniques and tricks taught to me I still use today.
This fried chicken wings recipe will produce some extra crispy chicken that you can eat on its own, with hot sauce, or toss in your favorite sauce.
The History of Fried Chicken
I read something the other day that made me laugh. In 1983 John F. Mariani released The Encyclopedia of American Food and Drink, stating that “fried chicken actually comes from Scotland?!”
Now, there are centuries of cooking traditions in West Africa where they would fry and braise chicken in their cuisine. Their legacy was enslaved in North America and brought their cooking customs with them. They didn’t only bring okra and sweet potatoes, and they brought their culinary techniques and perfected fried chicken to the South.
It was also the black soldiers during the Korean war who taught the Koreans how to fry chicken in the 1940s.
So, yes, I laughed when I read this statement because I’ve never seen Gordon Ramsey (Scottish) fry chicken or heard the words, “man, I have to get me some of this Scottish fried chicken.”
Key Ingredients
Here are the ingredients you’ll need for fried chicken wings.
Chicken
You can use the whole chicken wings, but I love using drumettes.
Seasoning Blend
I keep my seasoning blend simple, but the flavor is deep, only using kosher salt, ground black pepper, onion powder, and garlic powder. Sometimes I like to add cayenne pepper for a little kick.
All-Purpose Flour
I use unbleached all-purpose flour for this recipe.
Corn Starch
Corn starch is going to make the chicken extra crispy and crunchy.
Oil
I only fry chicken in peanut oil; it costs more, but the final product is unmatched.
How to make Fried Chicken Wings recipe?
The key to frying chicken wings is patience and confidence. That’s how I will teach you to make my southern fried chicken wings recipe.
In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Evenly season chicken wings on both sides. For maximum flavor, marinate wings for 2 hours – overnight in the fridge.
In a large bowl, combine flour and cornstarch.
Fill a large skillet halfway with oil over medium heat. Once the oil reaches 325°F, toss chicken wings in flour mixture, coating evenly, shake off excess flour and fry chicken wings for 8 minutes; flip and cook for 5 minutes until golden brown.
Drain chicken on a paper towel-lined plate to remove excess oil. Repeat with the next batch of wings. Keep the first batch warm in the oven, and reduce the heat slightly to keep the grease from getting too hot. Serve chicken on a platter immediately.
A great sauce to drizzle over your chicken is hot honey. 3 parts honey to 1 part hot sauce. Example 3 tablespoons of honey to 1 tablespoon of hot sauce.
Pro Recipe Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders you’ll need to always be successful in making southern fried chicken wings.
- You don’t have to let your chicken marinate before frying.
- Chicken of any kind especially fried, is ready when the internal temperature reaches 165°F.
- Feel free to use drumettes instead of whole chicken wings.
- You can use drumettes are sometimes labeled as party wings.
- When separating the drum from the flat, hold your knife at a 45° angle to cut start through the joint.
- You can use canola oil instead of peanut oil if you have a peanut allergy.
- When you fry chicken wings, keep an eye on your oil. If it begins smoking, cut the heat off for 3-5 minutes and rotate the chicken every minute, so it doesn’t burn.
- The oil temperature will always be higher on the second batch. Reduce the heat before adding your next batch.
- Use your favorite seasoned salt and ground pepper instead of my seasoning mix.
- Move your chicken around as it fries, so it doesn’t get burn spots.
- You can make this gluten-free but swap the gluten-free flour for all-purpose.
- Squeeze your chicken when tossing it in flour to create crispy, crunchy bits.
- Use a wooden spoon or chopstick handle to know when your oils are hot. The area around the wood will bubble.
- You can use a cast iron skillet or Dutch oven to fry your wings. Use a Dutch oven or deep fryer if you’re frying several batches.
FAQs
Here are the top questions readers have about making southern fried chicken.
The best way to make fried chicken wings crispy is to keep two rules in mind: cold chicken plus hot oil. The perfect oil temperature is 325°F for about 12-15 minutes, depending on the size of your wings.
The secret to good fried chicken is seasoning. You want to see your seasoning all over the chicken, and then you want to make sure your oil is not too hot because it will burn your chicken before it’s done cooking. Next, cold chicken in hot oil will crisp up beautifully.
The way I was taught to keep my breading on my chicken wings was to squeeze the chicken as I tossed it in flour, and this helps the flour adhere to the chicken and stay on while frying.
Peanut oil has a high smoke point and a neutral flavor. This means your chicken will not smoke as fast as other oils, but it won’t add another flavor to your chicken.
Fried chicken is a Southern staple because the Africans who were brought by the millions brought the cooking technique with them and have been passing it down for centuries.
Wings can be baked or fried, depending on how you want to enjoy them.
You can eat buttermilk biscuits, collard greens, red beans and rice, jambalaya, mac and cheese, or dirty rice with chicken wings.
The easiest way to tell that fried chicken is finished is by using an instant-read thermometer or cutting it open is an old secret. When the chicken floats, it’s finished.
The difference between fried chicken and southern fried chicken is the use of buttermilk or evaporated milk. Traditionally fried chicken is tossed in eggs, milk, and flour, and in Southern cooking, it’s tossed in buttermilk or marinated in buttermilk, then tossed in flour before frying.
Fried chicken wings are best the same day but will remain fresh in an airtight container for 7 days in the fridge.
Freeze fried wings in a freezer-safe storage bag for 2 months. Thaw before reheating.
Reheat chicken wings in a 350°F oven for 8-10 minutes or until hot.
More Chicken Wing Recipes
You’ll love these recipes if you’re as big a wings fan as I am!
- Lemongrass Hoisin Sauce Wings
- Honey Garlic Wings
- Cajun Ranch Wings
- Honey BBQ Wings
- Jerk Chicken Wings
- Sweet Thai Chili Wings
Latest Recipe Video:
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all ingredients for the chicken wings on the counter.
Step 2: Measure everything out.
Step 3: Follow the recipe and get ready for the best Southern fried chicken wings you’ve ever had.
I’ve got you covered if you’re in the mood for some delicious fried chicken wings. This recipe is easy to follow and will result in some finger-licking good chicken wings. Be sure to comment below and rate this recipe after making it. I can’t wait to hear what you think.
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Southern Fried Chicken Wings
Ingredients
- 2 lbs. chicken wings flats, and drum separated
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ¾ teaspoons black pepper
- 1 cup unbleached all-purpose flour
- ¼ cup cornstarch
Instructions
- In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Evenly season chicken wings on both sides. For maximum flavor, marinate wings for 2 hours – overnight in the fridge.
- In a large bowl, combine flour and cornstarch.
- Fill a large skillet halfway with oil over medium heat. Once the oil reaches 325°F, toss chicken wings in flour mixture, coating evenly, shake off excess flour and fry chicken wings for 8 minutes; flip and cook for 5 minutes until golden brown.
- Drain on a paper towel-lined baking sheet. Repeat with the next batch of wings. Reduce the heat slightly to keep the grease from getting too hot. Serve chicken on a platter immediately.
- A great sauce to drizzle over your chicken is hot honey, 3 parts honey to 1 part hot sauce. Example 3 tablespoons of honey to 1 tablespoon of hot sauce.
Notes
- You don’t have to let your chicken marinate before frying.
- Chicken of any kind especially fried, is ready when the internal temperature reaches 165°F.
- Feel free to use drumettes instead of whole chicken wings.
- You can use drumettes are sometimes labeled as party wings.
- When separating the drum for the flat, hold your knife at a 45° angle to cut start through the joint.
- You can use canola oil instead of peanut oil if you have a peanut allergy.
- When you fry chicken wings, keep an eye on your oil. If it begins smoking, cut the heat off for 3-5 minutes and rotate the chicken every minute, so it doesn’t burn.
- The oil temperature will always be higher on the second batch. Reduce the heat before adding your next batch.
- Use your favorite seasoned salt and ground pepper instead of my seasoning mix.
- Move your chicken around as it fries, so it doesn’t get burn spots.
- You can make this gluten-free but swap the gluten-free flour for all-purpose.
- Squeeze your chicken when tossing it in flour to create crispy, crunchy bits.
- Use a wooden spoon or chopstick handle to know when your oils are hot. The area around the wood will bubble.
- You can use a cast iron skillet or Dutch oven to fry your wings. Use a Dutch oven or deep fryer if you’re frying several batches.
