Spicy Deep-Fried Chicken Wings

Crispy, spicy wings you can make right at home. Serve them with your favorite dipping sauce or alongside a side dish.

Recipe author

Servings:

Chicken wings (makes 12 pieces once split)

Water

100

Ground black pepper

Ground red pepper (heaping)

Garlic (dried/granulated)

Turmeric (optional)

Salt (level)

Vegetable oil

Salt (a little, so the breading isn't bland)

Flour

Paprika

Vegetable oil (check the instructions for your deep fryer)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 4 g

Fats 87 % 67 g

Carbohydrates 8 % 6 g

629 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

How do you deep-fry spicy chicken wings? Rinse the wings, pat them dry, and cut each one into 3 pieces — use only the 2 meaty sections. Make the marinade by stirring all the spices into the water. If you like, add 1 teaspoon of any seasoning you enjoy. Marinate the wings for at least 1 hour (12 hours is best).
Step 2:

Make the breading: stir together the flour, paprika, and salt. Dredge the wings in it, then set them in a colander or sieve.
Step 3:

Fill a bowl with water and dip the wings in, then pull them right back out. Shake off the excess and dredge them in the breading a second time, coating them well.
Step 4:

Heat the oil in your deep fryer according to its instructions. Mine fried the wings at 340°F (170°C) for 10 minutes.
Step 5:

And here's how beautifully they turn out. Enjoy!

To my taste, the amounts of pepper and salt in the recipe give you mildly spicy, moderately salty wings. Feel free to dial the pepper and salt up or down to suit yourself, and add any other spices you like to the marinade or breading.
Here's an easy way to tell if the oil is hot enough: dip in the tip of a wooden spoon or chopstick. If bubbles gather around it, you're ready to fry.
Every oil is only good up to a certain point — its smoke point, where it starts to burn and can form harmful compounds. Choose an oil with a high smoke point for deep-frying.
Everyone's tolerance for salty, sweet, bitter, spicy, sour, and pungent is different, so always season to your own taste. And if you're using a spice for the first time, remember that some are easy to overdo (chili pepper, for one) — add it gradually.