Ingredients:
- 2 pounds chicken wings, tips removed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Instructions:
- Prep the Wings:
- In a large bowl, combine chicken wings, salt, pepper, paprika, garlic powder, and onion powder. Toss to coat evenly.
- Create the Coating:
- In a separate shallow dish, place the flour. In another shallow dish, whisk the egg. In a third shallow dish, place the breadcrumbs.
- Coat the Wings:
- Dredge each chicken wing in the flour, then dip it in the egg, and finally coat it with the breadcrumbs.
- Fry the Wings:
- Heat vegetable oil in a deep fryer or large pot to 350°F (177°C).
- Fry the breaded chicken wings in batches for 8-10 minutes, or until golden brown and crispy.
- Remove the wings from the oil and drain on paper towels.
- Serve:
- Serve the crispy, juicy chicken wings hot with your favorite dipping sauce, such as barbecue sauce, buffalo sauce, or ranch dressing.
Tips for Juicy, Crispy Wings:
- Don’t Overcrowd the Pot: Fry the wings in small batches to ensure even cooking and crispy results.
- Control the Oil Temperature: Maintain the oil temperature around 350°F (177°C) for optimal crispiness.
- Don’t Overcook: Overcooking can lead to dry wings. Remove them from the oil when they reach the desired level of crispiness.
- Rest Before Serving: Allow the wings to rest for a few minutes after frying to allow the juices to redistribute.
Enjoy your homemade, restaurant-quality chicken wings!