How to Fry Breaded Chicken Wings

If a breaded wing recipe on this site includes the ingredients and techniques for frying breaded wings, it has been developed for that particular recipe and you should make your wings that way. At least the first time.

But just in case a recipe doesn’t include the frying directions or you want the option of using breaded wings with one of our sauces – Here is a basic Southern recipe that can be enjoyed as is or with any of the various sauces.

The breading on these wings tends to “hold” sauces better than naked, broiled or grilled wings. This makes it particularly suited for light or runny sauces. Be careful with thick or syrupy sauces as the wings could become saturated and the flavor of the sauce overwhelm the wings.

Note also that breaded wings are not good travelers. The breading tends to get soggy and mealy if you wait too long to enjoy them. If you must take them to a party, cook the wings at home but leave the sauce off. Sprinkle or brush the sauce on right before serving.

Chicken Wings – Southern-Fried Breaded

Ingredients (other than wings)

This should be enough to bread about a dozen wings. Multiply as needed.

• Cooking Oil, enough in the pan to come up to about 1/2 the thickest wing
• 1 cup All-Purpose Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon freshly ground Black Pepper, to taste
• 1 cup Milk
• 1 tablespoon Bacon Drippings (Told you it was “Southern.”)

Directions

1. In a large bowl, combine the flour, salt and pepper. Blend well. (The Southern – and much easier – way to do this is in a paper bag. Shake bag to blend.)
2. Pour milk into another large bowl.
3. Heat oil in a deep heavy skillet to about 375°F.
4. Add the bacon grease.
5. Working with about 3 – 4 wings at a time, dip the wings into the milk then place into the flour bowl. Toss around to fully coat the wing with flour. (Or toss the wet wings into the paper bag and shake to coat evenly. Seriously, this is much simpler.)
6. Fry the wings until the outsides  are golden brown and crisp, about 15 to 20 minutes, turning at least once, or more as needed, to brown both sides.