There’s nothing like crispy, flat chicken wings that are so tender they literally fall off the bone. The recipe is simple, using just a handful of ingredients to ensure the juicy meat stays flavorful. Perfect as a snack for a Sunday sports day with friends, these wings are a crowd-pleaser, even for non-chicken lovers.
Why I Love This Recipe
Flat chicken wings are my go-to when I want something quick and easy. There’s no marinating time needed, so I can dive straight into cooking. A light breading made from a mix of flour and cornstarch ensures that the wings come out crispy but never oily. I love that they’re oven fried, which makes them healthier without losing that satisfying crunch.
What’s great about this recipe is how simple it is to customize. You can easily add spices to the dredge for extra flavor or even try variations like a double-fry for an extra crispy finish. Pair these wings with your favorite sauces, and you’ve got a perfect dish ready in no time.
Ingredients needed
Chicken wings (wingettes and drumettes)
Flour
Cornstarch
Baking powder
Paprika
Garlic powder
Onion powder
Black pepper
Cayenne pepper
Dried parsley
Salt
Vegetable oil (with a high smoke point)
How to make Flat Chicken Wings
Preparing the Chicken Wings
Start by patting the chicken wings dry using a paper towel. This step is crucial to achieving that perfect crispy texture. Then, separate the chicken wings into flats and drums using a knife or scissors. This makes the wings easier to cook and eat.
Seasoning the Wings
In a bowl, combine smoked paprika, dried parsley, salt, garlic powder, onion powder, pepper, and a pinch of cayenne. Add flour, cornstarch, and baking powder to the mixture, and mix well. Toss the wings in the mixture to coat them evenly. Shake off any excess flour to avoid clumping.
Frying the Wings
Add oil to a deep fryer or deep pot, heating it over medium-high heat until it reaches an internal temperature of 350F. Ensure the oil is deep enough to fill at least one inch of the pot. Fry the wings for about 8-10 minutes until they turn golden and crispy on all sides.
Finishing Touches
Once fried, place the wings on a wired rack to drain any excess oil. This keeps them crispy and ready to serve. Enjoy your perfectly seasoned and fried flat chicken wings!
Flat Chicken Wings Recipe Tips
- Check if the oil is hot enough:
- Use a thermometer to ensure the oil is between 350F and 375F.
- Sprinkle flour into the oil—if it sizzles, it’s hot enough.
- If the oil is too cool, wings will be dense and heavy instead of light and crispy.
- Don’t crowd the pan:
- Avoid crowding the pan to prevent the oil temperature from dropping.
- Cook wings in batches for optimal crispiness.
- Overcrowding causes wings to soak up more oil and lose their crisp texture.
- Check for doneness by inserting an instant-read thermometer:
- Use an instant-read thermometer in the thickest part of the wings.
- Ensure the internal temperature reaches 165F degrees.
- This guarantees the chicken is fully cooked and safe to eat.
- Cool the wings on a wire rack:
- Transfer the wings to a wire rack after frying.
- Avoid paper towels to maintain crispiness and let the excess oil drain off.
- This method keeps the freshly fried chicken from becoming soggy.
Flavor Variations
Flat chicken wings are a versatile dish that can be transformed with different flavors. You can easily change the taste by making small tweaks. For a classic approach, toss the fried chicken wings in buffalo sauce and add a sprinkle of grated parmesan for a rich, cheesy finish.
If you’re looking for an Asian twist, try a bulgogi or katsu glaze. You can also omit the spicy elements like cayenne pepper if you want to serve kids or those who are shy about heat. Instead, use a spice mix of dried rosemary, oregano, basil, and thyme for a flavorful but mild taste.
For those who enjoy a kick, consider a hot sauce with cayenne pepper and spicy herbs. Whether you go for buffalo or an Asian flavor, these wings are sure to please everyone at the table.
Storage instructions
- To Store
When you have fried chicken wings and need to store the leftovers, first make sure they are cooled completely. Then, transfer them into an airtight container. Fried chicken wings can last in the fridge for several days when stored this way.
- To Reheat
Storing fried wings in the fridge often causes them to lose their crispiness. To bring back that crunch, reheat them in a preheated oven at 350°F for about 10 to 15 minutes. Alternatively, an air fryer works great too.
- To Freeze
To freeze your wings, place the cooled wings in a ziplock bag and store them in the freezer. They can last for up to 6 months.
For More Details
How long are you supposed to fry chicken wings?
Fry chicken wings for about 8-10 minutes at 350°F (175°C) until they’re golden brown and reach an internal temperature of 165°F (74°C).
Are fried wings healthy?
Fried wings can be high in fat and calories, so moderation is key. Opting for healthier cooking methods like baking or air frying can reduce the calorie count.
Is it better to fry wings with or without flour?
Frying wings with flour gives them a crispy coating, while frying without flour results in a crisper skin. It comes down to personal preference.
Should I soak wings before frying?
Soaking wings, especially in buttermilk, can tenderize the meat and add flavor. However, it’s not mandatory and depends on the recipe.
