Make these delicious salt/sugar water brined crispy chicken wings! Way better than takeout and super easy to make.
These are the best crispy chicken wings I’ve ever had. They’re so well seasoned they don’t need any sauce or dips. Of course, you may still dip them in bleu cheese but I’m just saying that they’re perfect on its own. Not only are these crispy, they’re also super juicy and in case I forgot to mention, very very well seasoned. I can’t stand a bland little chicken wing. The brine I used consists of water, sugar, salt, and garlic. The salt penetrates into the wing and it’s exactly what we want. We want the entire chicken wing to be seasoned, not just the crust. These are good old-fashioned fried wings, none of that oven stuff.
Look at those little darlings on their way to perfection.
Hello there 🙂
Hot sauce and bleu cheese? Ranch maybe?
Crispy Chicken Wings
These brined, fried and sauced up wings are super crispy and tasty. These recipe are better than restaurant quality and brining makes the difference.
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Total Time: 115 minutes
Ingredients
- 3 cups water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 tbsp hot sauce
- 2 smashed garlic cloves
- 1/2 tsp granulated garlic
- 1/2 tsp smoked paprika
- 1/2 tsp granulated onion
- salt and pepper to taste
- 2 tbsp corn starch
- 4 tbsp all purpose flour
- 1 egg
- 3 lbs chicken wings
Instructions
- In a large bowl, combine the water, salt, sugar, and smashed garlic cloves.
- Place the chicken wings in the bowl, cover and refrigerate for 1 hour.
- In a separate bowl, mix 2 tbsp of the all-purpose flour, 1 tbsp of corn starch, egg granulated onion, granulated garlic, pepper to taste, and a pinch of salt.
- Pat dry the chicken wings and coat evenly in the flour mixture.
- Once all of the chicken wings are coated in the flour mixture add the remaining all-purpose flour and cornstarch. Let the chicken marinade for 20 minutes at room temperature.
- Fry the chicken wings in vegetable oil or peanut oil for about 22-25 minutes or until the chicken is fully cooked through.
- Serve with hot sauce and bleu cheese or ranch dressing.
Thanks Julie, my most successful fried chicken yet. I used thighs and drumsticks rather than wings and double fried them with a fifteen minute rest in low oven to make sure they cooked through but stuck to your recipe (except I added some instant mashed potato – so good for flavour!)
Overall was a great meal and it scored big with my other half, so thanks.
I am here, late at night making this for the first time as a trial run for a contest tomorrow. As I was making it I realized you never said in the video nor the recipe what temperature the oil should be, I’m guessing 350F or 375F…….Ok, done making them, are you sure 1/2 tsp. paprika? My batter came out dark and extremely thick so I just added the remaining flour , cornstarch, and added another egg . You were right, it makes plenty of batter to coat 8 jumbo wings and ended up looking like yours and were excellent plain. Thank you.
I used 160C for the oil temp. When I went higher, the chicken coloured too quickly and ended up a bit dark.
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Does the sugar make the chicken sweet?
No not at all, it just tenderizes the chicken.