Golden Crispy Chicken Wings - Naked Deep Fried
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Golden Crispy Chicken Wings - Naked Deep Fried

👤 3 servings easy 🌍 American

Succulent chicken wings deep fried to golden-brown perfection with a crispy, caramelized exterior and juicy, tender meat inside. No breading needed—just pure, unadulterated fried chicken goodness with a beautiful mahogany crust from Maillard reaction.

Crispy

Ingredients

  • 2 lb Chicken wings (drumettes and flats)
  • 2 quart Vegetable oil (for deep frying)
  • 1.5 tsp Salt
  • 1 tsp Black pepper
  • 0.5 tsp Garlic powder
  • 0.5 tsp Paprika
  • 0.5 tsp Onion powder
  • 0.25 tsp Cayenne pepper (optional)

Instructions

  1. Pat chicken wings completely dry with paper towels—moisture is the enemy of crispiness. Let them sit uncovered in the refrigerator for at least 30 minutes to dry out further.
  2. In a small bowl, combine salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper. Set aside.
  3. Heat vegetable oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy.
  4. Working in batches to avoid overcrowding, carefully place chicken wings into the hot oil. Do not drop them from above to avoid splashing.
  5. Fry for 12-15 minutes, stirring occasionally with a slotted spoon, until wings are deep golden brown and internal temperature reaches 165°F (74°C).
  6. Remove wings with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  7. While still hot, immediately season the wings generously with the spice mixture, tossing gently to coat evenly.
  8. Serve immediately while hot and crispy.

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