Ingredients
6
6 servings
- •12 small chicken wings
- •0.25 teaspoon seasoned salt, or to taste
- •1 cup all-purpose flour
- •1 teaspoon coarse salt
- •0.5 teaspoon ground black pepper
- •0.25 teaspoon cayenne pepper
- •0.25 teaspoon ground paprika
- •2 quarts vegetable oil for frying
- •1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste
Instructions
- Season chicken wings lightly with seasoned salt.
- Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes.
- Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes.
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C).
- Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat.
Nutritional Facts
Per 6 servings
- Calories: 531
- Carbohydrate: 25g
- Fat: 41g
- Fiber: 1g
- Protein: 16g
- Sugar: 0g
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