Our Salt and Pepper Chicken Wings Recipe are crispy, flavorful, and easy to make with fewer than 10 ingredients. Whether you're planning a cozy dinner at home or a game night with family or friends this recipe will become one of your favorites.
This recipe was inspired by our wildly popular Crispy Oven Baked Chicken Wings - bringing you the same irresistible flavor but with more crunch.
Jump to:
Ingredients
Let's talk ingredients! The beauty of these fried salt and pepper chicken wings lies in its simplicity. With fewer than 10 ingredients, you'll have everything you need to create the most irresistible wings that will be a hit with both kids and adults.
- Chicken wings
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- All purpose flour
- Corn starch
- Avocado oil
Ingredient Notes
You can use whole chicken wings or chicken drummettes.
See recipe card for quantities.
How to Make Easy Salt and Pepper Chicken Wings
Now, let's dive into making the most delicious homemade fried salt and pepper wings. I'll walk you through the process from preparing the perfect seasoning blend to the getting that golden brown crunch.
Season wings generously with spices.
- Place the wings in a large Ziploc bag with flour.
- Shake the bag to coat the wings evenly.
- Remove the wings and gently shake off any excess flour, then fry them in preheated oil.
- When the wings are golden brown, flip them over and continue frying until the other side is also crispy and golden brown, and they are cooked through.
- Remove the wings from the oil and place them on a cooling rack.
Substitutions and Variations
If you're looking to tailor these crispy fried salt and pepper chicken wings to your taste or dietary needs you can easily customize this recipe with a few simple substitutions.
Chicken Wings:
- Boneless Chicken: You can use boneless chicken breast or thighs.
- Drumsticks: If you prefer drumsticks or thighs you may need to adjust the cooking time.
Flour:
- Gluten-Free Flour: Substitute with a gluten-free flour blend for a gluten-free option.
- Cornstarch: For extra crispiness, you can use cornstarch instead of flour.
Salt and Pepper:
- Seasoning Blends: Use a pre-made seasoning blend if you prefer a different flavor profile or create your own using complimentary seasonings..
Oil for Frying:
- Avocado oil can be can be replaced with vegetable oil, canola oil or sunflower oil.
For a Spicy Kick:
- Cayenne Pepper: Add a pinch of cayenne pepper to the seasoning blend or flour mixture for a spicy twist.
- Hot Sauce: Drizzle the wings in your favorite hot sauce after frying for extra heat.
Equipment
For this recipe I used an electric skillet, but you can also use a cast iron skillet, Dutch oven, deep fryer, or frying pan.
Storage and Reheat
Store
Place any leftover wings in an airtight container with a tight-fitting lid or in a large ziploc bag and store in the fridge for up to 3 to 4 days.
Reheat
To reheat, place the leftover wings on a baking sheet in a preheated 375°F oven until warmed throughout.
Cree's Top Tips
- Pat the chicken wings dry with paper towels before coating them seasoning and flour. This helps achieve a crispier texture.
- Make sure the oil is fully preheated before adding the wings. This helps them cook evenly and become crispy.
- Fry the wings in batches if necessary to avoid overcrowding, which can lead to non-crispy wings.
- Keep the oil temperature consistent to ensure the wings cook properly. If the oil is too hot, they may burn; if it's too cool, they may become greasy.
- Use tongs or a slotted spoon to flip the wings gently to avoid breaking the crispy coating.
- After frying, place the wings on a cooling rack over a baking sheet to drain excess oil and maintain their crispiness.
- Make sure the internal temperature of the wings reaches 165°F (74°C) to ensure they are fully cooked.
FAQ's
After seasoning, gently press and massage the seasoning into the chicken to make it stick.
Season the chicken wings before cooking, and for this recipe, sprinkle kosher salt and black pepper on them after cooking to enhance the flavor without making them too salty.
Yes, you can use frozen chicken wings. Thaw them completely and pat them dry thoroughly with paper towels before seasoning and coating with flour to make sure they crisp up properly.
Related Recipes
Looking for other recipes like this? Try these:
- Easy Stove Top Chicken Thighs
- Ultimate Crispy Cast Iron Skillet Chicken Thighs
- Best Charcoal Grilled Chicken Wings
What Can I Serve with these Easy Salt and Pepper Chicken Wings?
For a complete dinner experience, serve with:
- Crispy Oven Roasted Baby Potatoes
- Herb Garlic Mashed Potatoes Recipe
- The BEST Cajun Red Beans and Rice
- Saffron Yellow Rice
- Easy Sweet Buttermilk Cornbread
- Simple Italian Cucumber Salad
📖 Recipe
Easy Salt and Pepper Chicken Wings Recipe
Easy Salt and Pepper Chicken Wings RecipeEquipment
- 1 Electric skillet Dutch oven, cast iron skillet, frying pan, fry daddy
- 1 Cooling rack
- 1 Baking pan
- 1 Tongs
- Paper towels
Ingredients
- 5 lbs chicken wings (fresh)
- 2 tablespoon onion powder
- 1.5 tablespoon garlic powder
- ½ tablespoon kosher salt (PLUS 1 tsp)
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 cups all-purpose flour
- 2 tablespoon corn starch
- 2-¾ cup avocado oil (vegetable oil, canola oil, will work too)
Instructions
- Gather all your ingredients: chicken wings, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, all-purpose flour, cornstarch, and avocado oil.
- The amount of oil you need with depend on the depth and size of your skillet or Dutch oven. Pour enough cooking oil into a large skillet to make sure that the liquid comes up the sides of the chicken wings or cover the chicken. Heat the oil until it reaches 350° F.
- In a large ziploc bag, combine all-purpose flour and corn starch. In a small bowl add in your seasoning and mix to combine. Set aside.
- Wash wings under cool water then place them on a baking sheet or a large bowl and pat them dry thoroughly with paper towels.
- Add the seasoning to the wings then gently press and massage the seasoning into the wings. Then, place a few wings at a time into the large ziploc bag with flour. Seal the bag and gently shake or toss until the wings are evenly coated.
- Carefully add the coated wings to the hot oil in batches, being careful not to overcrowd the pan. Fry the wings for about 10-15 minutes per side, or until they are golden brown, crispy, and the internal temperature reaches 165°F.
- Use tongs or a slotted spoon to remove the wings from the oil and place them on a cooling rack set over a baking sheet to drain excess oil.
- Once the wings are drained, sprinkle with additional kosher salt and black pepper to taste, if desired.
Notes
-
Pat the chicken wings dry with paper towels before coating them seasoning and flour. This helps achieve a crispier texture.
-
Make sure the oil is fully preheated before adding the wings. This helps them cook evenly and become crispy.
-
Fry the wings in batches if necessary to avoid overcrowding, which can lead to non-crispy wings.
-
Keep the oil temperature consistent to ensure the wings cook properly. If the oil is too hot, they may burn; if it's too cool, they may become greasy.
-
Use tongs or a slotted spoon to flip the wings gently to avoid breaking the crispy coating.
-
After frying, place the wings on a cooling rack over a baking sheet to drain excess oil and maintain their crispiness.
-
Make sure the internal temperature of the wings reaches 165°F (74°C) to ensure they are fully cooked.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Thanks for visiting! Please feel free to leave a comment