These Crispy Spicy Chicken Wings dredged in a well-seasoned flour, no eggs were used, yet crispy from the outside and tender from the inside.
Course Main Meal
Keyword Spicy Chicken Wings
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Muna Kenny
8chicken wings cleaneduse the sharp side of the knife to gently scrub the skin to remove residue and small feathers. Pat dry and keep aside.
Enough oil to deep fry
TO SEASON THE FLOUR
½teaspoonred chili powderyou can use less.
1teaspoonblack pepper powder
In a deep frying pan, add enough oil to cover the wings. Keep oil on medium high heat.
Mix the flour with flour seasoning and keep aside.
Dip the chicken wing in the seasoned flour, then dip it in milk, and finally dip it again in the seasoned flour. Do the same with all the wings.
Fry the wings in the hot oil for 9 minutes, flip and fry for 5 minutes on the other side.
To check if the chicken wing is cooked, prick the chicken wing with a knife, if the knife goes through the chicken smoothly it means it’s done. If it feels tough and or blood ooze out, cook for another three minutes.
Place the cooked chicken wings on kitchen towel to remove excess oil.
Make sure to pat dry the chicken before dredging it in the seasoned flour.
The oil is ready to fry the chicken wings if you add a pinch of flour to it and it bubbled immediately.
Please check the post above to learn how I clean the chicken wings.
You can omit the red chili powder and add cayenne pepper instead.