Fried chicken is one of America’s favorite food to eat, along with hot dogs, ice cream, and apple pie. There’s so many styles of chicken wings, bbq, grilled, sauced, or not sauced, but fried chicken wings are probably my favorite. They’re easy to eat and you don’t have to worry about overcooking them like chicken breast, or undercooking them like chicken legs. Every year, there are multiple festivals in the Chicagoland area that pay tribute to the mighty chicken wing. Wing Fest is one of the most popular wing-festivals in the region.
The fried chicken recipe below uses common seasonings like salt, pepper, and garlic seasoning, but I’ve also thrown in a few other seasonings to help boost the flavor.
Crispy Southern Fried Chicken Wings
- 5 lbs Chicken Wings Approximately 24 wings.
- 4 Eggs
- 2 cups Milk
- 2 packages Sazón Goya seasoning
- 1 tbsp Sea Salt
- 2 tbsp Black Pepper (divided)
- 2 tbsp Seasoned Salt (divided)
- 2 tsp Cumin
- 2 tsp Paprika
- 2 tbsp Garlic Powder (divided)
- 2 tsp Granulated Onion
- 2 cups All Purpose Flour
- 3 cups Canola or Peanut Oil
- Rinse the chicken wings with cold water and pat dry with paper towels.
- In a bowl, crack eggs and pour in milk.
- Add salt, 1 tbsp of black pepper, 1 tbsp of seasoning salt, cumin, paprika, 1 tbsp of garlic powder, onion seasoning to bowl and whisk all ingredients.
- Add half the chicken wings to the milk/egg mixture. Soak for 10 minutes.
- Take the wings out of the mixture and place them in a separate bowl. Sprinkle Sazón seasoning over the wings.
- In a large ziploc plastic bag, combine the flour, and remaining seasonings – black pepper, seasoned salt, and garlic powder. Shake the bag.
- Add 5-6 chicken wings at a time and shake the bag to coat completely with flour.
- Pour the oil into a cast iron use medium heat for about 5-7 minutes. If using a deep fryer heat oil at 350 degrees (F).
- Add the chicken to the hot oil and cook for 7 minutes on each side or until brown and cooked throughly.
- Drain on paper towels and serve warm or at room temperature.