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Fried Chicken Wings

Fried Chicken Wings
The Best fried chicken wings

Hello, September bugs. Are you ready for some tasty Fried Chicken Wings?

I have been working hard these days especially after reviewing several recipe requests.

So, I have decided to make videos. Stay tuned for upcoming recipes because you’re going to love them.

With Fall weather already approaching, and football season is here, I thought to share my ultimate comfort finger food, FRIED CHICKEN WINGS.

As much as I really love hearty soups during this time, sometimes a girl gotta have some soul food, right?

Tap here for more tasty Chicken Recipes

Well, I do have kind of a love-hate relationship with fried food. I am aware whatcha gonna say: “Sandra, you’re posting the healthiest smoothies, then heading in the whole different direction!?”

To be honest, we got to indulge sometimes with something like this, plus mashed potatoes, gravy, and collard greens. I mean, who can say NO to that? Not ME, that’s for sure.

Fried Chicken Wings

Anyhow, let’s talk about Fried Chicken Wings. The coating is light, but the skin is incredibly crisp, overall lightly seasoned with just a little kick from chilli powder.

The meat is juicy and tender. Only question remaining, who wants some?

Jokes on the side, it is DA BEST chicken wings that I have made.

1. Delicious. ✓ 2. Addictive. ✓ 3. Crispy. ✓ 4. Juicy ✓- And did I say DELICIOUS? ✓✓✓ Oh, yes!

Check out other dinner recipes.

Yes, I did, but I have to add it again, just in case if you haven’t heard me before.

Dip these in delicious Sriracha-Honey Sauce and you got yourself a lip-smacking wing

If you make these yummy Fried Chicken Wings, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thanks so much in advance!

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Fried Chicken Wings

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Delicious fried chicken recipe.


  • 20 chicken wings approx. 3.5 lbs., family pack.
  • 1 1/2 cup/s Cornstarch
  • Peanut Oil or any other with a higher smoking point. For the regular DEEP pan/pot w/ a lid, use between 48-72 FL OZ (1.4L-2.1L) -ALSO it depends on the size of your fryer.


  • 1/4 chopped Onion OR 1 tbsp. Onion powder.
  • 1 teaspoon Garlic powder
  • 1 teaspoon Chili powder
  • 2 teaspoons salt
  • 1 tbsp. Oil


  1. Using a sharp knife, separate carefully the wings at the joint. Remove the toe of the wing and Wash the wings under cold water, as well as the board and knife. You can cut the tips of the wings and discard if you wish. A safe cooking internal temperature for chicken wings is 165°F
  2. In a large mixing bowl, add the ingredients for the marinade. Mix everything to combine. Add chicken wings, and mix, massage, and get all the wings coated with the seasoning.
  3. In another clean bowl, add about 1 1/2 cup of cornstarch. Dip each chicken wing/piece into the cornstarch, shake a bit, then place on the plate. Discard the cornstarch after you are done!!!
  4. Preheat your oil to 375F (190C). And fry in batches. Deep fry the wings until about 90% cooked, about 10 minutes. Drain oil using a wire basket or a wire rack for a few minutes, then drop the wings for the second time, and deep fry it until the wings are crispy, approx. 3-5 more min. The wings should be deep golden brown. Drain oil again in a wire basket or a wire rack for a few minutes before digging in.
  5. Serve immediately!


You can use Deeper pot/pan with a fitted lid. If you use the lid, the temp., of the oil will not cool as easy, and the chicken will cook faster. Oil: Use any oil with a higher smoking point such as Peanut oil, coconut and olive oil. I used before corn and canola oil and it burns faster,

Use air fryer but results might wary.

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