Crispy Fried Chicken Wings Recipe

So, I know this pandemic and quarantine will render countless baby showers this year! And you’re going to need some bomb recipes to serve the shower guests! Cause if I attend a baby shower and the food sucks, I’m taking my gift back! Okay, okay, back on subject. You need my crispy, fried chicken wing recipe!

Winging it

I purchased the wings already separated. I’m lazy. We know this. But, if you’re less fortunate and have to cut your own, don’t fret. It’s super easy. Just chop at the joints. 

Sometimes, you’ll encounter some chicken that was handled by someone like me. And those pieces of bird will still have a few feathers attached. Pluck ‘em! We want our wings hairless.

Spice it Up

This recipe is ridiculously easy! This is crazy. Now, we want to mix up our spice blend. Pour the spice in a bowl and mix with a spoon or something. The end. I know, right?!


This is my favorite part. Not really. That dang flour gets every damn where! Why did I keep it g rated in the beginning only to use profanity at the end? Pray for me. Flour mixture! Yes! Okay, I won’t lie and say that I studied the science of this. I haven’t. This may not even be a real thing. But, I add baking powder and cornstarch to my flour to make it extra crispy! Listen, it works for me. Could be in my head, but just do it cause we’re friends. I love you, too. 

Throw that Old A** Oil Away!

Peanut oil. Yep. You need it. Unless you’re allergic. If so, don’t. No, seriously, please don’t. I’d cry. But, I love frying chicken in peanut oil. Again, in my mind, it contributes to the crunch in this chicken. While we’re here, we need to talk. IMPORTANT: THROW THAT OLD A** GREASE AWAY!!! I don’t care what yo mama did. (Mine did it, too. Hey, Ma!) I don’t care what they did! We’re stopping that generational curse! USE FRESH OIL EVERY TIME YOU FRY. YES! Every time. I’m not playing. Don’t argue with me. Thou shalt not win. 

Can chicken be sexy? I don’t care. It is. Look at this bird!!! Bless, God! Major key alert: drain the chicken on a wired rack. Leave the paper towels alone. You need that wired rack to circulate the air around the wing and deliver the ultimate crunch! Paper towel draining can lead to soggy wings. Look it up. No, really look it up cause I didn’t, and I want to know if it’s true. 

Okay, I think I’ve told you all you need to know. The rest you can figure out from the recipe down there and the tutorial on the You to the Tube. Anyway, I’m tired of typing. Grab the hot sauce. Peace. 

Happy Cooking, Frying, Whatever,

B. Coop 

Crispy Fried Chicken Wings Recipe:

Extra crispy, flavorful, and easy to prepare chicken wings that are perfect for a party or social gatherings!
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 4 people


  • 2 lbs chicken wings drums and flats separated
  • 2 TBS Cajun or Creole seasoning
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2 tsp Accent seasoning optional
  • 1 tsp lemon pepper seasoning
  • 4 cups all purpose flour
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • Peanut oil for frying


  1. Rinse the chicken wings thoroughly with water and lemon juice
  2. Remove any feathers
  3. Pat dry well with paper towels
  4. In a small bowl, combine all seasonings and powders. Mix well.
  5. Sprinkle half of the seasoning blend evenly on the wings.
  6. Toss to coat
  7. In a shallow dish, combine the flour, baking powder, cornstarch, and remaining seasoning blend.
  8. Dredge each wing into the flour mixture, gently squeezing the flour into the wing to coat. Shake off the excess flour.
  9. Fry the wings peanut oil heated to 350°F for 8-11 minutes or until a meat thermometer inserted into the wings registers at least 165°F.
  10. Place the wings on a wired rack to drain.
  11. Enjoy!

Recipe Notes

Throw that old a** oil away! Always use fresh oil. I love you and I want the best for you.

Southern Fried Chicken Recipe

Finally, we have a fried chicken recipe on the blog! I don’t know what has taken me so long to do this. Fried Chicken is a staple. I don’t like to complicate it. It has to be crispy, juicy, and flavorful! Many fear frying chicken. I tried to make this recipe as easy as possible without skimming on the taste.

It’s allllll about the spices! I don’t use 11. But, my picks get the job done. Not too salty, not to spicy. I think I’ve found a happy medium of flavor blends.

Chicken loves to bathe in buttermilk! It’s the perfect brining liquid for fried chicken. It makes the chicken super juicy! It also helps to lock in the flavor of the spices. Don’t worry if you see some of the spices float. They’ll be plenty left on your chicken.

As for the flour, I like to use self-rising flour. Self-rising flour contains baking powder which makes the chicken crispier. I also add a little cornstarch to bump up the crisp even more! Be sure to coat the chicken very well. I use a batter bowl. But, a brown paper bag still works. Or just dredge the pieces in a shallow bowl. Be sure to shake off the excess.

I deep fry my chicken. Dark meat takes longer to fry than white meat. And pan frying takes a little longer than deep frying. You want it cooked all the way through. But, you don’t want to overcook it. The chicken has a way of telling you when it’s done. The pieces will float and rise to the top of the grease’s surface. The fry sound will be quieter when the chicken is ready to take out. You can drain it on paper towels or a wired rack.

Fried chicken is a crowd pleaser indeed. Cover it in hot sauce and grab some Bunny bread. Guaranteed to have your craving satisfied!

Happy Frying,

B. Coop

Southern Fried Chicken


  • 8-9 pieces of chicken
  • 1 quart buttermilk
  • 2 1/2 cups self-rising flour
  • 1 TBS cornstarch
  • canola oil for frying

Spice Blend:

  • 1 TBS Cajun or Creole Seasoning
  • 1 1/2 TBS poultry seasoning I use Chef Paul’s Poultry Magic
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 tsp lemon pepper
  • 1 tsp celery salt
  • 1 TBS Accent optional don’t tell me anything about MSG’s!


  1. Remove excess fat from chicken and place into a bowl.
  2. Mix the spice blend together and sprinkle half of it on the chicken
  3. Rub the spices into the chicken evenly
  4. Pour the buttermilk over the chicken (it’s okay if the spices float in the milk. Chill out.)

  5. Cover the chicken and refrigerate for at least 4 hours. (Overnight is cool too.)
  6. Pour the flour, cornstarch, and remaining spice blend into a bag, batter bowl, or shallow baking dish.
  7. Remove the chicken from the buttermilk and shake off the excess. (Don’t rinse the chicken, Crazy!)
  8. Add the chicken pieces into whatever you’re using and shake or dredge it. Don’t make this difficult.
  9. Heat oil in a deep fryer or frying pan to 350 F
  10. Carefully place the chicken into the oil. Do not overcrowd the pan. Fry in batches.*
  11. Drain the chicken on paper towels or a wired rack
  12. Allow it to rest for 5-10 mins. before eating or just burn the roof of your mouth. It’s up to you.
  13. Enjoy!

Recipe Notes

*Dark meat takes about 13-15 mins to cook in a deep fryer. 20-25 in a frying pan. White meat takes a little less time. The frying sound with quiet when the chicken is ready. The chicken pieces will also start to float when it’s done. Make sure it’s 165 F internally and the juices run clear. I’m not responsible for you jacks eating raw chicken. Make sure it’s cooked!