Best 11 Deep Fried Spicy Chicken Wings Recipes

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Indulge in the tantalizing flavors of crispy, succulent deep-fried spicy chicken wings, a culinary delight that promises an explosion of taste in every bite. These delectable wings are meticulously coated in a fiery blend of spices, ensuring a perfect balance of heat and flavor. Whether you prefer the classic Buffalo style, the zesty lemon pepper, the tangy honey garlic, or the smoky barbecue, this article presents a diverse collection of recipes that cater to every palate. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 11 tried and tested recipes!

PAT'S SPICY FRIED WINGS



Pat's Spicy Fried Wings image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon-pepper
12 whole chicken wings, cut in 1/2 at the joint
2 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
Vegetable oil, to fry
Spicy Dipping Sauce, recipe follows
1 cup sour cream
2 tablespoons horseradish
1/4 tablespoon chili sauce
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper

Steps:

  • In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
  • Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
  • Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
  • In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
  • Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
  • Serve with Spicy Dipping Sauce.
  • Mix all the ingredients together in a small bowl.

BEST EVER FRIED CHICKEN WINGS



Best Ever Fried Chicken Wings image

For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 4 dozen.

Number Of Ingredients 23

4 pounds chicken wings
2 teaspoons kosher salt
Oil for deep-fat frying
BUFFALO WING SAUCE:
3/4 cup Louisiana-style hot sauce
1/4 cup unsalted butter, cubed
2 tablespoons molasses
1/4 teaspoon cayenne pepper
SPICY THAI SAUCE:
1 tablespoon canola oil
1 teaspoon grated fresh gingerroot
1 garlic clove, minced
1 minced Thai chile pepper or 1/4 teaspoon crushed red pepper flakes
1/4 cup packed dark brown sugar
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon fish sauce
SPICY BARBECUE SAUCE:
3/4 cup barbecue sauce
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons honey
1 tablespoon cider vinegar
Thinly sliced green onions, optional

Steps:

  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels., For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper., For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce., For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes. , Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.

Nutrition Facts : Calories 87 calories, Fat 8g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

SOUTHERN SPICY FRIED CHICKEN



Southern Spicy Fried Chicken image

This one is finger-licking good! It's a keeper and a must try!

Provided by Maureen Hogan

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

1 (3 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
salt and ground black pepper to taste
vegetable oil for deep frying

Steps:

  • Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
  • Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
  • Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
  • Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g

DEEP-FRIED CHICKEN WINGS



Deep-Fried Chicken Wings image

A soy sauce mixture with sesame seeds and green onion adds flavor to these deep-fried wings. My mom got the recipe from a friend in Vancouver, British Columbia and passed it on to me. My husband just loves chicken wings, and these are by far his favorite. -Tami McLean, Brampton, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 11

15 chicken wings (about 3 pounds)
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons sesame seeds
1-1/2 teaspoons salt
2 eggs
1/4 cup canola oil
5 teaspoons soy sauce
2 green onions, finely chopped
Oil for deep-fat frying

Steps:

  • Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.

Nutrition Facts :

FRIED SWEET-AND-SPICY CHICKEN WINGS



Fried Sweet-and-Spicy Chicken Wings image

Provided by Jet Tila

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

3 cups (720 milliliters) Thai sweet chile sauce
3/4 cup (120 milliliters) sriracha, or more if you prefer it spicier
12 whole chicken wings, cut in half at the joint, with tips discarded or saved for stock
2 cups (450 grams) tempura flour
2 1/2 quarts (2.8 liters) vegetable oil, for frying
2 cups (450 grams) cornstarch

Steps:

  • Stir the sweet chile sauce and sriracha together in a large bowl. You will be frying the wings and rolling them in this sauce while they're hot.
  • Rinse the chicken wings in cold water, drain briefly and place in a shallow baking dish while still damp. Sprinkle the wings evenly with the tempura flour and massage until a thin batter forms.
  • Heat the oil in a large 6-quart Dutch oven or heavy-bottom pot over high heat. Using a deep-fry thermometer, bring the temperature of the oil to 365 degrees F.
  • Pour the cornstarch into a second large bowl. Dredge the chicken wings through the cornstarch, shake to remove any excess. Working in 3 batches, fry the wings until cooked through and golden brown, 8 to 10 minutes, turning them occasionally. The internal temperature of the chicken should be 165 degrees F.
  • Drain the wings on paper towels briefly, then roll them in the prepared sauce. Serve hot.

THE NEELYS' SPICY FRIED WINGS



The Neelys' Spicy Fried Wings image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon seasoning salt
1 tablespoon red pepper flakes
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
Freshly ground black pepper
3 pounds chicken wings, split at the joint, tips removed
2 large eggs
2 tablespoons hot sauce
1 tablespoon red pepper flakes
1 teaspoon cayenne pepper
Freshly ground black pepper
2 cups all-purpose flour
Vegetable oil, for frying
1 cup sour cream
2 tablespoons horseradish
1/4 cup chili sauce
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

  • Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
  • Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
  • Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
  • In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
  • Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

DEEP-FRIED HOT WINGS AND DRUMETTES



Deep-Fried Hot Wings and Drumettes image

Wings and drumettes, deep-fried to a golden brown and coated with hot sauce. Yummy! Yummy! If you like it hotter, by all means dump more hot sauce on. Serve with ranch or blue cheese dressing. Enjoy!

Provided by LEEJEANNINE

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 45m

Yield 6

Number Of Ingredients 9

3 cups peanut oil for frying, or as needed
1 cup self-rising flour
3 eggs
2 (5 ounce) bottles hot pepper sauce (such as Frank's RedHot®), divided
⅓ cup water
2 ½ pounds chicken wings and drummettes
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
½ cup butter

Steps:

  • Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  • Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
  • Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
  • Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
  • Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

Nutrition Facts : Calories 501.1 calories, Carbohydrate 21.8 g, Cholesterol 170.9 mg, Fat 39.5 g, Fiber 0.9 g, Protein 15 g, SaturatedFat 14.7 g, Sodium 1793.3 mg, Sugar 0.9 g

DEEP-FRIED SPICY CHICKEN WINGS



Deep-Fried Spicy Chicken Wings image

This area is known for its chicken wings, and these are the best I've ever tasted. They make great appetizers.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3 dozen.

Number Of Ingredients 7

16 to 18 chicken wings (about 4 pounds)
Oil for deep-fat frying
1/2 cup butter, melted
1/2 cup hot pepper sauce
2 tablespoons cider vinegar
Carrots and celery sticks
Blue cheese dressing

Steps:

  • Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes). , Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrots, celery and dressing.

Nutrition Facts :

SPICY ASIAN FRIED CHICKEN WINGS



Spicy Asian Fried Chicken Wings image

Provided by Guy Fieri

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

3 pounds fresh chicken wings, tips removed and wings cut into drummette and middle "flat" with 2 bones
Kosher salt and freshly ground black pepper
1/2 cup dark miso paste
1/2 cup white miso paste
3 tablespoons mirin
3 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
1 1/2 tablespoons seasoned rice wine vinegar
1 tablespoon garlic powder
1 tablespoon light brown sugar
1 tablespoon sambal (chili-garlic paste)
2 tablespoons honey
Canola oil, for deep frying
1 cup cornstarch
1 cup all-purpose flour
2 tablespoons garlic powder
2 teaspoons kosher salt
1 tablespoon ground ginger

Steps:

  • Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
  • For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
  • Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
  • Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
  • Toss the wings with the glaze and serve.

FRIED CHICKEN WINGS



Fried Chicken Wings image

Wonderful Buffalo-style fried chicken wings!

Provided by cruch9

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 6

Number Of Ingredients 9

12 small chicken wings
¼ teaspoon seasoned salt, or to taste
1 cup all-purpose flour
1 teaspoon coarse salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste
2 quarts vegetable oil for frying

Steps:

  • 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 onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
  • Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 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 no longer pink at the bone and the juices run clear, 9 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 stainless steel bowl. Drizzle sauce over the wings and toss to coat.

Nutrition Facts : Calories 531.2 calories, Carbohydrate 25.1 g, Cholesterol 37.3 mg, Fat 41.3 g, Fiber 0.7 g, Protein 15.8 g, SaturatedFat 6.6 g, Sodium 1768.3 mg, Sugar 0.1 g

RESTAURANT-STYLE BUFFALO CHICKEN WINGS



Restaurant-Style Buffalo Chicken Wings image

This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.

Provided by Kelly

Categories     Appetizers and Snacks     Spicy

Time 2h

Yield 5

Number Of Ingredients 10

½ cup all-purpose flour
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
10 chicken wings
oil for deep frying
¼ cup butter
¼ cup hot sauce
1 dash ground black pepper
1 dash garlic powder

Steps:

  • In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  • Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  • Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10.7 g, Cholesterol 44.2 mg, Fat 32.4 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 496.5 mg, Sugar 0.3 g

Tips:

  • To achieve the perfect crispy texture, double-coat the chicken wings in the flour mixture.
  • Use a deep fryer or a large pot filled with oil to ensure the chicken wings are completely submerged during frying.
  • Maintain the oil temperature between 350°F (175°C) and 375°F (190°C) to prevent the chicken from burning or remaining undercooked.
  • Fry the chicken wings in batches to avoid overcrowding the pot and ensure even cooking.
  • Use a wire rack or paper towels to drain excess oil from the fried chicken wings.
  • For the spicy coating, adjust the amount of cayenne pepper and chili powder according to your desired heat level.
  • Serve the chicken wings immediately with your favorite dipping sauce, such as ranch, blue cheese, or honey mustard.

Conclusion:

By following these tips and the detailed instructions provided in the recipe, you can create delicious and crispy deep-fried spicy chicken wings that are perfect for any occasion. Whether you're hosting a party or simply want to enjoy a flavorful meal at home, this recipe is sure to impress your taste buds. Remember to adjust the spice level to your preference and serve the chicken wings with your favorite dipping sauce for an unforgettable culinary experience.

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