Crisp Fried Chicken Wings

Crisp Fried Chicken Wings
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    40 mins
  • SERVING
    5 People
  • VIEWS
    18

Embark on a culinary adventure with these irresistibly crisp fried chicken wings. A simple evaporated milk hack ensures a perfectly seasoned coating that clings to every crevice, delivering a symphony of flavor in each satisfying bite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    46 mg
  • Fiber
    1 g
  • Protein
    15 g
  • Saturated Fat
    6 g
  • Sodium
    301 mg
  • Sugar
    3 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

In a large resealable plastic bag, combine the flour, salt, paprika, garlic powder, and black pepper. Ensure the bag is large enough to accommodate the chicken wings comfortably. (Prep time: 5 minutes)

02

Step
10 mins

Pour the evaporated milk into a medium-sized bowl. Dip each chicken wing piece into the evaporated milk, ensuring it's fully coated. Allow excess milk to drip off before transferring the wing to the plastic bag with the flour mixture. (Prep time: 10 minutes)

03

Step
10 mins

Seal the bag tightly and shake vigorously until each wing is evenly coated with the seasoned flour. Remove the wings from the bag and place them on a clean plate, being careful not to overcrowd them. Repeat until all wings are coated. (Prep time: 10 minutes)

04

Step
5 mins

In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat until it shimmers. A small sprinkle of flour should sizzle gently when it hits the oil. (Prep time: 5 minutes)

05

Step
25 mins

Carefully place the coated chicken wings into the hot oil, ensuring not to overcrowd the pan. Fry the wings in batches, turning occasionally, until they are golden brown and cooked through, about 20-25 minutes. Maintain a consistent oil temperature to ensure even cooking.

06

Step
25 mins

To ensure the chicken is fully cooked, insert an instant-read thermometer into the thickest part of a wing, near the bone. It should read 165 degrees F (74 degrees C). (Cook time: 25 minutes)

07

Step
5 mins

Remove the fried chicken wings from the skillet and place them on a wire rack to drain excess oil. Sprinkle with an additional pinch of paprika for color and flavor. Serve immediately and enjoy! (Prep time: 5 minutes)

For extra crispy wings, consider double-dredging them in the flour mixture.
Feel free to experiment with other spices in the flour mixture, such as cayenne pepper for heat or onion powder for a savory note.
Make sure the oil is hot enough before adding the wings; otherwise, they will absorb too much oil and become soggy.
Don't overcrowd the pan! Cooking in batches ensures even browning and prevents the oil temperature from dropping too much.

Fausto Barrows

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 6 Ratings)
Total Reviews: (4)
  • Ara Witting

    These wings are absolutely delicious! The evaporated milk trick really makes the coating stick. I'll definitely make these again!

  • Cyril Fahey

    I added a bit of cayenne pepper to the flour mixture for a spicy kick, and they turned out great! Thanks for the recipe!

  • Sedrick Sporermcglynn

    The timing was perfect. My wings were crispy on the outside and juicy on the inside.

  • Flavio Tromp

    My family loved these! A new favorite in our house.

LEAVE A REVIEW

Please Rate