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Crispy Spicy Fried Chicken Wings Recipe

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4.2 from 61 reviews

These Crispy Spicy Fried Chicken Wings are perfectly seasoned with smoked paprika and a special On Everything All-Purpose Blend, brined in a spicy ‘buttermilk’ mixture, and fried to golden, crispy perfection. The wings deliver a crunchy exterior with a juicy, flavorful interior, balanced by a subtle kick of heat and smoke for an irresistible appetizer or game-day snack.

  • Total Time: 1 hour 45 minutes (including brining time)
  • Yield: About 4 servings

Ingredients

Chicken Wings:

  • 2 ½ lbs. organic chicken wings, disjointed
  • 2 tablespoons smoked paprika
  • 2 teaspoons On Everything All-Purpose Blend (store-bought or homemade)
  • 1 teaspoon sea salt
  • 3-4 cups vegetable oil, for cooking

Spicy ‘Buttermilk’ Brine:

  • 1 cup almond milk (or whole milk/plant-based milk of choice)
  • 2 large eggs
  • 2-3 tablespoons hot sauce

Coating:

  • ½ cup organic all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon smoked paprika
  • 1 teaspoon On Everything All-Purpose Blend
  • ½ teaspoon red pepper flakes

Instructions

  1. Prepare the spicy ‘buttermilk’ brine: In a large bowl, whisk together the almond milk, eggs, and hot sauce until fully combined. This mixture will tenderize the chicken wings and infuse them with a spicy flavor.
  2. Season the chicken wings: Toss the disjointed chicken wings in smoked paprika, On Everything All-Purpose Blend, and sea salt. Ensure every wing is evenly coated with the seasoning for maximum flavor.
  3. Brine the wings: Submerge the seasoned wings into the spicy ‘buttermilk’ brine. Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to penetrate and the wings to tenderize.
  4. Prepare the coating: In a separate bowl, combine organic all-purpose flour, cornstarch, smoked paprika, On Everything All-Purpose Blend, and red pepper flakes. Mix thoroughly to create an even coating mixture.
  5. Coat the wings: Remove wings from the brine, allowing excess liquid to drip off. Dredge each wing in the coating mixture, pressing lightly to adhere the coating evenly across the surface.
  6. Heat the oil: In a deep frying pan or pot, heat 3-4 cups of vegetable oil to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
  7. Fry the wings: Carefully add the coated wings in small batches to avoid overcrowding. Fry for 8-10 minutes per batch, turning occasionally, until the wings are golden brown and crispy with an internal temperature of 165°F (74°C).
  8. Drain and serve: Using a slotted spoon, remove the wings from the oil and place them on a wire rack or paper towels to drain excess oil. Serve hot for the crispiest texture and best flavor.

Notes

  • You can purchase the On Everything All-Purpose Blend or make your own blend using common spices such as sesame seeds, poppy seeds, garlic powder, onion powder, and sea salt for an authentic flavor.
  • If you prefer, use whole milk or other plant-based milk instead of almond milk for the brine.
  • Adjust hot sauce quantity in the brine according to your preferred spice level.
  • Ensure oil temperature remains steady at 350°F during frying to maintain crispiness and thorough cooking.
  • For extra crunch, let wings rest on a wire rack after frying rather than paper towels to prevent sogginess.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes per batch (approximately 20-30 minutes total)
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://allyumcooks.com/crispy-spicy-fried-chicken-wings-recipe/