Fried chicken wings

  • Preparation 20 min
  • Refrigeration 1 h
  • Cooking 30 min
  • Servings 4
  • Freezing Absolutely



  • 1 kg whole chicken wings, separated
  • 2 tablespoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian spices
  • 1/2 teaspoon salt
  • Ground pepper
  • Vegetable oil for cooking

Ingredients for the breading

  • 3/4 cup milk
  • 2 tablespoons lemon juice
  • 5 dashes Tabasco
  • 1 1/2 cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt



  • In a large bowl, put the chicken wings and set aside.
  • In a bowl except vegetable oil, put the rest of the ingredients, season with pepper and mix. Pour half of the mixture over the chicken wings and toss. Add the rest and toss. Reserve in the fridge for 1 hour.
  • Preheat the oil to 350°F, either put 2” of vegetable oil in the bottom of a large saucepan or use your deep fryer. Preheat the oven to 200°F.
  • In a bowl, put the milk, lemon juice and Tabasco then mix.
  • In another bowl, put the flour, cornstarch and salt then mix.
  • Dip the wings in the milk mixture and shake off excess. Dip in flour mixture and press to coat as much as possible. Place in a bowl and set aside.
  • On several sheets of absorbent paper, place a grid and set aside.
  • Carefully drop a few chicken wings into the oil and cook for 6 to 7 minutes or until golden brown and cooked through. Flip halfway through cooking. Cook a small amount at a time and wait for the oil to rise to the correct temperature before continuing to cook.
  • Using a slotted spoon, remove the cooked chicken, place on the grill and let drain for 2 minutes. Place on a baking sheet and set aside in the oven while waiting. Eat alone or with your favourite sauce!