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Author:
princess_marema
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Crispy Spicy Hot Wings
This recipe guides you through making delicious, crispy hot wings from scratch. The chicken wings are seasoned with a blend of spices, coated in a flour and cornstarch dredge, then fried to golden perfection. Finally, they are tossed in a classic buttery hot sauce for that irresistible spicy kick. Perfect for dinner, appetizers, or game day snacks.
#chicken
#wings
#hot wings
#spicy
#fried
#appetizer
#dinner
#game day
#comfort food
Seasoned raw chicken wings ready for dredging
Recipe Information
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Medium
American
English
Nutrition (per serving)
550
Calories
35g
Protein
25g
Carbs
40g
Fat
Chicken wings coated in dry dredge mixture
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Crispy fried chicken wings draining on a rack
Instructions
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- Place the cleaned and patted dry chicken wings in a large bowl. Add paprika, black pepper, garlic powder, onion powder, salt, cayenne pepper, and adobo seasoning. Toss well to ensure all wings are evenly coated with the spices.5mPreview5mPreviewPlace the cleaned and patted dry chicken wings in a large bowl. Add paprika, black pepper, garlic powder, onion powder, salt, cayenne pepper, and adobo seasoning. Toss well to ensure all wings are evenly coated with the spices.
- In a separate shallow dish, combine the all-purpose flour and cornstarch. Mix thoroughly.2m
Preview2mPreviewIn a separate shallow dish, combine the all-purpose flour and cornstarch. Mix thoroughly. - Dredge each seasoned chicken wing in the flour and cornstarch mixture, ensuring it's fully coated. Shake off any excess.8mPreview8mPreviewDredge each seasoned chicken wing in the flour and cornstarch mixture, ensuring it's fully coated. Shake off any excess.
- Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully add the dredged chicken wings to the hot oil, working in batches to avoid overcrowding. Fry for 8-10 minutes, or until golden brown and cooked through, and the internal temperature reaches 165°F (74°C).10m
Preview10mPreviewHeat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully add the dredged chicken wings to the hot oil, working in batches to avoid overcrowding. Fry for 8-10 minutes, or until golden brown and cooked through, and the internal temperature reaches 165°F (74°C). - Remove the fried wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil. While the wings are draining, melt the butter in a small saucepan. Once melted, stir in the hot sauce until well combined.5m
Preview5mPreviewRemove the fried wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil. While the wings are draining, melt the butter in a small saucepan. Once melted, stir in the hot sauce until well combined. - Transfer the hot, crispy wings to a large bowl. Pour the prepared hot sauce mixture over the wings and toss thoroughly until all wings are evenly coated.2m
Preview2mPreviewTransfer the hot, crispy wings to a large bowl. Pour the prepared hot sauce mixture over the wings and toss thoroughly until all wings are evenly coated. - Serve the crispy spicy hot wings immediately with your favorite dipping sauce like ranch or blue cheese, and celery sticks if desired.1m
Preview1mPreviewServe the crispy spicy hot wings immediately with your favorite dipping sauce like ranch or blue cheese, and celery sticks if desired.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
