The BEST Fried Chicken Wings (Flieten)

Method6 steps

1. 1

   Step 1: Mix 1 tsp sea salt, 1 tsp ground pepper, 1 tsp sweet paprika, ¼ tsp cayenne, ¼ tsp curry powder and ¼ tsp dried oregano. Reserve this single dry-seasoning batch for after frying.

   Uses 1 teaspoon sea salt · 1 teaspoon ground pepper · 1 teaspoon sweet paprika powder · ¼ teaspoon cayenne pepper powder · ¼ teaspoon curry powder · ¼ teaspoon dried oregano

2. 2

   Step 2: Prepare a roomy suitable frying pot with the chosen 2-litre oil supply, aiming for about 3 inches /7.5 cm depth with generous headroom for the wings. Clip on a frying thermometer and heat toward 350°F /177°C. Set the oven to 180°F /80°C for holding cooked batches and place a cooling rack over a rimmed tray.

   Uses 2 litres frying oil supply: avocado oil OR peanut oil, or another suitable high-smoke-point frying oil

3. 3

   Step 3: Pat the chosen 10 whole wings OR 20 smaller wings dry. With tongs reserved for raw chicken (10 large), carefully lower only enough wings to fit in one layer into the hot oil. Adjust heat to keep 325–350°F /163–177°C and fry each batch for about 10–15 minutes until browned and the chicken centres reach at least 165°F /74°C.

   Fry Chicken Wings · 15 minUses 10 large whole chicken wings OR 20 smaller wings · heated frying-oil bath

4. 4

   Step 4: Lift cooked wings with separate clean cooked-food tongs onto the rack. Drain for about 1 minute, then rub portions of the one prepared dry-seasoning batch over the cooked wings.

   Uses fully cooked fried chicken wings · reserved single measured dry-seasoning blend

   
5. 5

   Step 5: Keep cooked seasoned batches warm in the 180°F /80°C oven while frying the remaining wings by the same method. Continue until all the chosen wings are cooked and the single seasoning supply has been distributed across them.

   Uses drained cooked seasoned wings

6. 6

   Step 6: Serve the cooked seasoned chicken wings immediately.

   Uses complete batch of cooked seasoned Flieten