23 Fried Chicken Wing Recipes for the Whole Table

Everyone loves a wing, and the choice of seasonings is almost infinite. Deep-fried, baked, and more, here are 23 recipes for wings that highlight different ways of cooking that are perennial bar foods.

Classic Fried Buffalo Wings

Truly, the one wing to rule them all. The spicy, vinegary, buttery sauce makes the Buffalo wing quite possibly the world's greatest accompaniment to a cold pint.

Extra-Crispy Double-Fried Wings

You may have double-fried French fries, but have you ever double-fried wings? The principle is the same, ensuring maximum crispiness.

Andre Lewis

Extra-Crispy Double-Fried Wings

A lower first fry cooks the meat and renders skin; a hotter second fry creates the brittle finish. The rest between rounds releases steam and makes this useful for serving a crowd. These stay unsauced so their shattering texture remains the point, with salt added the moment they leave the oil.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 2 tsp kosher salt divided
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 2 qt neutral frying oil

Method

 

1. Pat the wings dry and season with 1 teaspoon salt, garlic powder and pepper.
2. Heat 3 inches of oil in a heavy pot to 300°F and fry the wings in batches for 8 minutes until cooked but pale.
3. Drain on a wire rack and let the wings rest for 20 minutes while heating the oil to 375°F.
4. Fry again in batches for 3 to 5 minutes until deeply browned and crisp, checking that the centers reach at least 165°F.
5. Drain on the rack, season immediately with the remaining salt and serve.

Buttermilk Pepper Fried Wings

Just like any other piece of fried chicken, a buttermilk marinade really elevates things. Black pepper should be the main flavor here, so don't be afraid to go hard on it.

Andre Lewis

Buttermilk Pepper Fried Wings

A short buttermilk soak seasons these wings and gives a thin flour crust something to grab. This is not heavy fried-chicken breading; shake off every wet drip and every loose flour patch. Coarse black pepper stays visible in the golden crust and keeps the flavor diner-simple.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 16 minutes mins

Total Time 41 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 2 cups buttermilk
• 2 tsp kosher salt divided
• 2 cups all-purpose flour
• 1 tbsp coarse black pepper
• 1 tsp garlic powder
• 2 qt neutral frying oil

Method

 

1. Combine the wings, buttermilk and 1 teaspoon salt and refrigerate for 2 to 8 hours.
2. Whisk the flour, remaining salt, black pepper and garlic powder in a shallow dish.
3. Heat 3 inches of oil in a heavy pot to 340°F.
4. Drain the wings well, coat lightly in flour and shake off excess, then fry in batches for 11 to 14 minutes until crisp and at least 165°F inside.
5. Drain on a wire rack and serve while the crust is hot.

Korean-Style Gochujang Double-Fried Wings

In Korea, you'll see signs everywhere for "chimaek" — chicken and maekju, a.k.a. beer. The gochujang glaze on a chicken wing is the Korean answer to Buffalo wings, and they disappear just as fast with a couple of glasses of lager.

Andre Lewis

Korean-Style Gochujang Double-Fried Wings

Potato starch and two trips through the oil create a light shell that survives a sticky gochujang glaze. The sauce is sweet, savory and moderately hot, not a thick blanket. Boil it before tossing so raw garlic cooks and the glaze clings in a thin shiny coat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 1 1/2 tsp kosher salt
• 1 cup potato starch
• 2 qt neutral frying oil
• 1/3 cup gochujang
• 1/4 cup honey
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 3 garlic cloves minced

Method

 

1. Pat the wings dry, season with salt and coat evenly in potato starch, shaking away loose powder.
2. Heat 3 inches of oil to 325°F and fry in batches for 8 minutes, then drain on a wire rack for 15 minutes.
3. Raise the oil to 375°F and fry the wings again for 3 to 5 minutes until crisp and at least 165°F inside.
4. Simmer the gochujang, honey, soy sauce, vinegar and garlic for 2 minutes.
5. Toss the hot wings with just enough glaze to coat and serve immediately.

Fried Garlic Parmesan Wings

There are a couple of ways to make garlic wings, and this version dresses the wings after frying, instead of mixing garlic into the batter. Dress with garlic butter and Parmesan, but be sure to serve quickly before the Parmesan stiffens up.

Fried Lemon Pepper Wings

Lemon pepper is a natural fit for chicken wings, bringing some brightness to balance the fat. A little lemon zest amps up the citrus, and don't be afraid to finish with a squeeze of fresh lemon.

Andre Lewis

Fried Lemon Pepper Wings

Lemon pepper belongs on wings after frying, when fragrant zest and coarse pepper can stick to a small amount of butter. A little seasoning goes on before the oil for depth, but most stays bright at the end. The finished wings are dry-seasoned, not wet with lemon sauce.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 15 minutes mins

Total Time 33 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 1 1/2 tsp kosher salt
• 1 tsp lemon pepper seasoning
• 2 qt neutral frying oil
• 4 tbsp unsalted butter melted
• 1 tbsp finely grated lemon zest
• 2 tsp lemon pepper seasoning

Method

 

1. Pat the wings very dry and season with salt and 1 teaspoon lemon pepper.
2. Heat 3 inches of oil in a heavy pot to 350°F.
3. Fry the wings in batches for 9 to 12 minutes, keeping the oil above 325°F, until crisp and at least 165°F inside.
4. Drain on a wire rack for 1 minute.
5. Toss with melted butter, lemon zest and the remaining lemon pepper and serve promptly.

Honey Hot Fried Wings

To be honest, I roll my eyes every time I see a new hot honey product, but it makes sense for wings. Spicy and sweet pair awfully well, and a little vinegar keeps things light.

Andre Lewis

Honey Hot Fried Wings

Cayenne hot sauce and honey make a glossy glaze with real heat and a rounded finish. Vinegar prevents the sweetness from becoming sticky candy. Fry the wings completely before making the quick sauce, then toss in small batches so every piece gets a thin coat instead of a puddle.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 15 minutes mins

Total Time 33 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 2 tsp kosher salt
• 1/2 tsp cayenne pepper
• 2 qt neutral frying oil
• 1/2 cup cayenne pepper hot sauce
• 1/3 cup honey
• 4 tbsp unsalted butter
• 1 tbsp apple cider vinegar

Method

 

1. Pat the wings dry and season with salt and cayenne.
2. Heat 3 inches of oil in a heavy pot to 350°F and fry in batches for 9 to 12 minutes until crisp and at least 165°F inside.
3. Drain the wings on a wire rack.
4. Simmer the hot sauce, honey, butter and vinegar for 2 minutes until glossy.
5. Toss the hot wings with enough sauce to coat lightly and serve immediately.

Teriyaki Fried Wings

Chicken and teriyaki sauce are a natural match, so it's not surprising teriyaki works on fried wings too. As always, be careful not to overdress, or you risk losing the crunch.

Andre Lewis

Teriyaki Fried Wings

A soy, brown sugar and ginger glaze reduces separately while unbreaded wings fry crisp. Cornstarch thickens the sauce quickly, so it is added as a slurry after the sugar dissolves. Use only enough glaze to shine; fully submerging the wings erases the texture the oil created.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 36 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 1 1/2 tsp kosher salt
• 2 qt neutral frying oil
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 1/3 cup packed brown sugar
• 1 tbsp grated fresh ginger
• 2 garlic cloves minced
• 1 tbsp cornstarch
• 1 tbsp cold water

Method

 

1. Pat the wings dry and season with salt.
2. Heat 3 inches of oil to 350°F and fry the wings in batches for 9 to 12 minutes until golden and at least 165°F inside.
3. Simmer the soy sauce, 1/2 cup water, brown sugar, ginger and garlic for 3 minutes.
4. Whisk cornstarch with cold water, add it to the sauce and simmer 1 minute until glossy.
5. Drain the wings on a rack, toss with a light coat of teriyaki sauce and serve.

Cajun Dry-Rub Fried Wings

These wings get the double seasoning treatment — a dry rub before frying and a sprinkle after. I strongly recommend a DIY Cajun seasoning, which mixes up in a matter of seconds.

Andre Lewis

Cajun Dry-Rub Fried Wings

These wings leave the fryer crisp and stay that way because the Cajun seasoning is dry. Half the spice goes on before frying and half after, when a touch of oil helps it adhere. Use a salt-free blend or reduce the measured salt so the second coating does not overwhelm.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 15 minutes mins

Total Time 33 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 1 1/2 tsp kosher salt
• 2 tbsp salt-free Cajun seasoning divided
• 1 tsp baking powder
• 2 qt neutral frying oil
• 1 tbsp hot frying oil

Method

 

1. Pat the wings dry and toss with salt, 1 tablespoon Cajun seasoning and baking powder.
2. Heat 3 inches of oil in a heavy pot to 350°F.
3. Fry the wings in batches for 9 to 12 minutes until deeply browned and at least 165°F inside.
4. Drain on a wire rack and place in a clean bowl.
5. Toss with the remaining Cajun seasoning and 1 tablespoon hot frying oil, then serve.

Nashville Hot Fried Wings

What makes it Nashville is the seasoning paste — spices and plenty of cayenne, mixed with hot fryer oil. Here, you want to brush on the seasoning rather than toss the wings in it to ensure a careful, even layer.

Andre Lewis

Nashville Hot Fried Wings

The Nashville-style finish is a cayenne paste made with hot frying oil, not a bottled wing sauce. Brown sugar softens the heat just enough, and paprika deepens the red. Brush a thin layer over crisp wings; more paste adds heat but also turns the skin oily.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 qt neutral frying oil
• 2 tbsp cayenne pepper
• 1 tbsp packed brown sugar
• 2 tsp paprika
• 1 tsp garlic powder
• 1/2 cup hot frying oil

Method

 

1. Pat the wings dry and season with salt and black pepper.
2. Heat 3 inches of oil to 350°F and fry the wings in batches for 9 to 12 minutes until crisp and at least 165°F inside.
3. Whisk the cayenne, brown sugar, paprika and garlic powder in a heatproof bowl.
4. Carefully whisk in 1/2 cup hot frying oil to make a red paste.
5. Drain the wings on a rack, brush lightly with the hot paste and serve.

Sweet Chili Lime Fried Wings

Sweet chili is a popular dipping sauce for wings — in Thailand, they even call it "chicken dipping sauce" — but it works well as a dressing too. The lime juice and lime zest keep things fresh.

Andre Lewis

Sweet Chili Lime Fried Wings

Sweet chile sauce gives these fried wings a translucent red glaze with visible pepper pieces, while lime juice cuts its syrupy edge. Simmering the sauce briefly makes it cling. Fresh lime zest goes in after the heat so its fragrance survives the trip from bowl to table.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 15 minutes mins

Total Time 33 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 2 tsp kosher salt
• 2 qt neutral frying oil
• 3/4 cup sweet chile sauce
• 2 tbsp lime juice
• 1 tbsp low-sodium soy sauce
• 1 tsp finely grated lime zest

Method

 

1. Pat the wings dry and season with salt.
2. Heat 3 inches of oil to 350°F and fry in batches for 9 to 12 minutes until crisp and at least 165°F inside.
3. Simmer the sweet chile sauce, lime juice and soy sauce for 2 minutes.
4. Remove the sauce from the heat and stir in the lime zest.
5. Drain the wings on a rack, toss with a thin coat of sauce and serve immediately.

Salt and Vinegar Fried Wings

In Britain, fried food means malt vinegar is never far away. For these chip shop-inspired wings, a malt vinegar brine does the base seasoning, and the wings are finished with a vinegar mist to prevent sogginess.

Andre Lewis

Salt and Vinegar Fried Wings

Malt vinegar is divided between a short brine and a fine mist after frying, giving these wings tang without soaking the skin. Drying after the brine is essential. The final salt lands on hot wings and clings to the faint vinegar sheen, much like the seasoning on a crisp chip.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 1 cup malt vinegar divided
• 1 tbsp kosher salt divided
• 1 tsp granulated sugar
• 2 qt neutral frying oil

Method

 

1. Combine 3/4 cup vinegar, 2 teaspoons salt and sugar with the wings and refrigerate for 1 hour.
2. Drain, pat the wings extremely dry and let them stand on a rack for 20 minutes.
3. Heat 3 inches of oil to 350°F and fry in batches for 9 to 12 minutes until crisp and at least 165°F inside.
4. Drain on a wire rack and lightly sprinkle with the remaining vinegar.
5. Season immediately with the remaining salt and serve.

Black Pepper Soy Fried Wings

You don't always need batter or breading. These wings go in the fryer naked and get a quick soy glaze afterward, with plenty of coarse-ground black pepper.

Andre Lewis

Black Pepper Soy Fried Wings

Coarse black pepper stays assertive against a dark soy-brown sugar glaze. The wings fry naked, preserving thin skin, while the sauce reduces to a consistency that barely coats a spoon. Add the final pepper after the glaze leaves the heat so it smells fresh rather than scorched.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 36 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 1 1/2 tsp kosher salt
• 2 qt neutral frying oil
• 1/2 cup low-sodium soy sauce
• 1/3 cup packed brown sugar
• 1/4 cup water
• 2 garlic cloves minced
• 2 tsp coarse black pepper divided

Method

 

1. Pat the wings dry and season with salt and 1 teaspoon black pepper.
2. Heat 3 inches of oil to 350°F and fry in batches for 9 to 12 minutes until crisp and at least 165°F inside.
3. Simmer the soy sauce, brown sugar, water and garlic for 4 to 5 minutes until lightly syrupy.
4. Remove from the heat and stir in the remaining black pepper.
5. Drain the wings on a rack, toss with a light glaze and serve.

Baked Buffalo Wings

I do love deep-fried things, but I do not love the cleanup or the caloric load. A wire rack in the oven and a little baking powder to enable browning make for baked wings that taste fried.

Baked Garlic Parmesan Wings

Baked wings can take on almost any seasoning you would apply to normal fried wings. Garlic butter and Parmesan take center stage in this version.

Baked Lemon Pepper Wings

Lemon pepper works great both in rubs and as a seasoning in its own right. In this recipe, you get the best of both worlds, with a shake of lemon pepper both before and after cooking.

Andre Lewis

Baked Lemon Pepper Wings

These baked wings use lemon pepper in two stages: a restrained amount before the oven and a fresher buttered coat afterward. Baking powder helps render the skin, while zest added at the table keeps the citrus aromatic. Check seasoning blends for salt before adding the measured amount.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 1 tbsp aluminum-free baking powder
• 1 1/2 tsp kosher salt
• 1 tbsp lemon pepper seasoning divided
• 4 tbsp unsalted butter melted
• 1 tbsp finely grated lemon zest

Method

 

1. Heat the oven to 450°F and set a wire rack over a foil-lined rimmed pan.
2. Pat the wings dry and toss with baking powder, salt and half the lemon pepper.
3. Bake in one layer for 25 minutes, turn and bake 20 to 25 minutes more until crisp and at least 165°F inside.
4. Stir the remaining lemon pepper and zest into melted butter.
5. Toss the hot wings with the seasoned butter and serve.

Air-Fryer Buffalo Wings

Wings are sort of a thing an air fryer is made for. Make sure not to crowd the basket so you can get maximum air circulation.

Air-Fryer Honey Garlic Wings

For a tiki bar-inspired wing, this recipe uses a glaze of honey, soy sauce, and garlic. As always with an air fryer, be judicious with your batch size.

Andre Lewis

Air-Fryer Honey Garlic Wings

Air-fried wings stay crisp under a honey-soy glaze when the sauce is reduced separately and used sparingly. Garlic cooks in the glaze, avoiding raw bite. The basket cannot be crowded, so keep finished unsauced wings on a rack until all batches are ready to toss.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 2 lb split chicken wings
• 2 tsp neutral oil
• 1 tsp kosher salt
• 1 tsp aluminum-free baking powder
• 1/3 cup honey
• 1/3 cup low-sodium soy sauce
• 3 garlic cloves minced
• 1 tbsp rice vinegar

Method

 

1. Preheat the air fryer to 400°F and pat the wings very dry.
2. Toss the wings with oil, salt and baking powder and arrange in one uncrowded layer.
3. Air-fry for 20 to 24 minutes, turning every 8 minutes, until crisp and at least 165°F inside; cook in batches if needed.
4. Simmer the honey, soy sauce, garlic and vinegar for 3 minutes until glossy.
5. Toss the wings with a light coat of glaze and serve.

Air-Fryer Cajun Dry-Rub Wings

A dry rub works particularly well in an air fryer, and a bit of oil holds it in place. Cajun seasoning is just one idea here — any spice blend will do.

Andre Lewis

Air-Fryer Cajun Dry-Rub Wings

A Cajun dry rub leaves the air-fried skin exposed and crisp. Oil is measured by teaspoons rather than cups, helping seasoning adhere without greasiness. Tossing once before cooking and once after gives the wings flavor inside every crack while keeping the final spice aromatic.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 24 minutes mins

Total Time 36 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 2 lb split chicken wings
• 2 tsp neutral oil
• 1 tsp kosher salt
• 1 tsp aluminum-free baking powder
• 2 tbsp salt-free Cajun seasoning divided

Method

 

1. Preheat the air fryer to 400°F for 3 minutes.
2. Pat the wings dry and toss with oil, salt, baking powder and 1 tablespoon Cajun seasoning.
3. Arrange in one uncrowded layer and air-fry for 20 to 24 minutes, turning every 8 minutes, until crisp and at least 165°F inside.
4. Cook additional batches rather than stacking the basket.
5. Toss the hot wings with the remaining Cajun seasoning and serve.

Smoked-Then-Fried Buffalo Wings

If you have a home smoker, the smoke-then-fry approach is fantastic. However, be sure to refrigerate after the smoking process before frying, or else rubbery skin is a risk.

Andre Lewis

Smoked-Then-Fried Buffalo Wings

Low smoke cooks the wings gently and adds wood flavor; a two-minute fry tightens the skin right before serving. Chill the smoked wings uncovered so their surfaces dry before they meet oil. This is a planned two-stage method, useful when smoke matters but rubbery skin is unacceptable.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 qt neutral frying oil
• 3/4 cup cayenne pepper hot sauce
• 6 tbsp unsalted butter melted

Method

 

1. Season the wings with salt and pepper and smoke at 250°F for 70 to 90 minutes until they reach at least 165°F.
2. Cool the wings on a rack, then refrigerate uncovered for at least 1 hour or up to overnight.
3. Heat 3 inches of oil in a heavy pot to 375°F.
4. Fry the smoked wings in small batches for 2 to 3 minutes until the skin is crisp, then drain on a rack.
5. Whisk the hot sauce with butter, toss lightly with the wings and serve.

Smoked-Then-Fried Barbecue Wings

These wings take smoke first, hot oil second and thick barbecue glaze last. Refrigerating between stages is not wasted time; it dries the skin and makes the fast final fry safer by reducing surface moisture. A vinegar splash loosens the sauce enough to coat without masking the crisp finish.

Andre Lewis

Smoked-Then-Fried Barbecue Wings

These wings take smoke first, hot oil second and thick barbecue glaze last. Refrigerating between stages is not wasted time; it dries the skin and makes the fast final fry safer by reducing surface moisture. A vinegar splash loosens the sauce enough to coat without masking the crisp finish.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 2 tsp kosher salt
• 1 tbsp smoked paprika
• 1/2 tsp black pepper
• 2 qt neutral frying oil
• 1 cup thick barbecue sauce
• 2 tbsp apple cider vinegar

Method

 

1. Season the wings with salt, smoked paprika and pepper and smoke at 250°F for 70 to 90 minutes until at least 165°F inside.
2. Cool on a rack and refrigerate uncovered for at least 1 hour or up to overnight.
3. Heat 3 inches of oil to 375°F and fry the smoked wings in small batches for 2 to 3 minutes until crisp.
4. Warm the barbecue sauce with vinegar until fluid but not boiling.
5. Drain the wings on a rack, toss with a light coat of sauce and serve.

General Tso-Style Fried Wings

If the random pieces of fried chicken can get the General Tso's treatment, why can't a wing? Just like at the takeout joint, cornstarch is the key to crispiness.

Andre Lewis

General Tso-Style Fried Wings

Cornstarch gives these wings a thin craggy shell for a sweet-hot soy glaze to grip. The sauce includes real vinegar and dried chiles, keeping it sharper than ordinary sweet-and-sour. Toss at the last second; the starch crust softens quickly once the glossy glaze lands.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 43 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 1 1/2 tsp kosher salt
• 1 cup cornstarch
• 2 qt neutral frying oil
• 1/3 cup low-sodium soy sauce
• 1/3 cup packed brown sugar
• 1/4 cup rice vinegar
• 1/4 cup water
• 4 dried red chiles broken
• 3 garlic cloves minced
• 1 tbsp cornstarch
• 1 tbsp cold water

Method

 

1. Pat the wings dry, season with salt and coat in 1 cup cornstarch, shaking off excess.
2. Heat 3 inches of oil to 350°F and fry in batches for 10 to 13 minutes until crisp and at least 165°F inside.
3. Simmer the soy sauce, brown sugar, vinegar, 1/4 cup water, chiles and garlic for 3 minutes.
4. Whisk the remaining cornstarch with cold water, add it to the sauce and simmer 1 minute until glossy.
5. Drain the wings on a rack, toss with a thin coat of sauce and serve immediately.

Old Bay-Style Fried Wings

Old Bay isn't just for fried seafood or crab cakes. These wings use the two-step method, with a rub as well as a final shake of Old Bay before serving.

Andre Lewis

Old Bay-Style Fried Wings

A celery-forward seafood seasoning gives these dry wings a familiar mid-Atlantic bar flavor without sauce. Check the blend's salt level before adding more, because brands vary widely. Seasoning applied after frying stays vivid and clings with one tablespoon of hot oil from the pot.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 15 minutes mins

Total Time 33 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 lb split chicken wings
• 1 tsp kosher salt
• 2 tbsp seafood seasoning divided
• 1 tsp baking powder
• 2 qt neutral frying oil
• 1 tbsp hot frying oil

Method

 

1. Pat the wings dry and toss with salt, 1 tablespoon seafood seasoning and baking powder.
2. Heat 3 inches of oil in a heavy pot to 350°F.
3. Fry the wings in batches for 9 to 12 minutes until crisp and at least 165°F inside.
4. Drain on a wire rack and transfer to a clean bowl.
5. Toss with the remaining seafood seasoning and 1 tablespoon hot frying oil, then serve.