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    Posted In: Appetizers, Delish
    February 1, 2017 — Updated May 9, 2019 — by Julie — 6 Comments

    Home » Delish » Crispy Chicken Wings

    Crispy Chicken Wings

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    Make these delicious salt/sugar water brined crispy chicken wings! Way better than takeout and super easy to make.

    Brining your chicken makes all the difference with this recipe.

    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.

    Make sure you pat the chicken wings dry before deep frying to prevent splatter.

    Look at those little darlings on their way to perfection.

     

     

    Hello there 🙂

    A little sauce and a little heat gives these chicken wings additional flavor

    Hot sauce and bleu cheese? Ranch maybe?

    Hot sauce and blu cheese give you some variety with these wings

    Learn how to make the best crispy chicken wings at CookedbyJulie.com

     

    Crispy Chicken Wings

    Print Recipe Pin Recipe
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6 servings
    Calories: 346kcal
    Author: Julie Maestre
    These brined and fried wings are super crispy and tasty. Way better than restaurant wings!

    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 4 tbsp of the all-purpose flour, 2 tbsp of cornstarch, 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.

    Video

    Nutrition

    Calories: 346kcal | Carbohydrates: 15g | Protein: 24g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 121mg | Sodium: 4937mg | Potassium: 207mg | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 4.4mg | Calcium: 27mg | Iron: 1.6mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Appetizers, Delish Tagged With: chicken wings, fried chicken wings

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    Comments

    1. Gina says

      May 1, 2019 at 9:58 am

      These wings look awesome and addictive. My kinda wings. But I am a lil confused. You give the amount of flour and cornstarch on the left. However, in the directions you say to add the remaining flour and cornstarch. What are the amounts of the remaining flour and cornstarch? Thanx for your response

      Reply
    2. Ju says

      April 19, 2017 at 5:53 pm

      Does the sugar make the chicken sweet?

      Reply
      • Julie says

        April 19, 2017 at 6:29 pm

        No not at all, it just tenderizes the chicken.

        Reply
    3. Gary D. says

      February 5, 2017 at 3:15 am

      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.

      Reply
      • Chris Card says

        February 7, 2017 at 2:52 am

        I used 160C for the oil temp. When I went higher, the chicken coloured too quickly and ended up a bit dark.

        Reply
    4. Chris Card says

      February 4, 2017 at 1:47 pm

      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.

      Reply

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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