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.

Sesame Chicken Wings

Sesame Chicken Wings. They’re BOMB! You have to make them, so I will not waste anytime talking…

Please tell me that I’m not the only one that gets completely grossed out by the sight of raw chicken! YUCK! I can even touch it with my bare hands. I always use gloves. Still gonna eat them though.

Put the Deep Fryer Away! We have baking powder, baby! Baking powder helps our wings crisp up in the oven to give them the texture of deep fried wings. I use 1 tablespoon per pound of wings.

Then, line the longest baking sheet with parchment paper. Place your wings on top giving them some elbow room. Well, they don’t have elbows, but you know…room to breathe. Wait…

When you make this glaze, don’t panic at the quantity. It will be enough! You’re coating the bird not soaking them. If you want more sauce, just double the recipe. And if you like it spicy, add a tsp or two of cayenne pepper!

So, what’s your preference? Flats or drums? 

Happy Cooking,

B. Coop

Sesame Chicken Wings
Yields 20
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 3 lbs chicken wings
  2. 1 T Chinese 5 spice
  3. 1 T garlic powder
  4. 1 T smoked paprika
  5. 2 T onion powder
  6. 2 T seasoning salt
  7. 3 T baking powder (1 T per pound of chicken wings)
  1. 1/4 cup brown sugar
  2. 1/4 cup chicken stock
  3. 3 T honey
  4. 1 T soy sauce
  5. 1 T hoisin sauce
  6. 1 tsp sesame seed oil
  7. 1 T cornstarch
  8. 1 T cold water
  9. 1-2 T sesame seeds
  10. garnish with green onions
  1. Preheat oven to 450 degrees F.
  2. Mix all spices and baking powder together.
  3. Sprinkle the mixture over the chicken wings and toss to combine.
  4. Line a large baking sheet with parchment paper. Use two baking sheets if needed.
  5. Place the wings onto the baking sheet with a little space in between wings.
  6. Bake for 15 mins.
  7. Take wings out and flip
  8. Bake for another 15 mins.
  9. Take wings out again and flip once more.
  10. Place back into the oven and allow them to bake for 10-15 more mins.
  1. Add the first 6 ingredients into a sauce pans and whisk together.
  2. Bring to a simmer on medium heat.
  3. Allow glaze to simmer for 2 mins.
  4. In a small bowl, whisk the cornstarch and water together.
  5. Pour the cornstarch and water mixture into the saucepan with the glaze while whisk to allow lumps.
  6. Simmer for 30 secs or until glaze thickens.
  7. Stir in the sesame seeds.
  8. Place the wings in a large bowl and pour the glaze on top.
  9. Toss the wings to coat them with the glaze.
  10. Garnish with fresh green onions
  11. Enjoy!
Coop Can Cook

Boneless Buffalo Wings

It’s football seasonnnnnnnnnnnnnnnnnnnnnnn!!!! I’m not excited. Can’t you tell? My Saints lost last night. I broke a glass. I felt better. The end. It’s okay. This is only the beginning. Prayer changes things. Lettuce pray! 

Teams play horribly from time to time. That’s life. So, you’re gonna need a table of great food to ease your nerves. Start with the wings! I love a boneless wing! Even though it’s not actually a boneless wing at all. Just a plus sized nugget. They’re magical. And easy to make. Watch me put all of your favorite wing spots to shame…

Use this as your go to boneless wing batter recipe. Feel free to play around with the sauces. I love these things with my Bourbon chicken sauce too! Here’s that recipe

Instead of just dropping these guys in the buffalo/hot sauce as is, doctor it up a bit. It adds a little something, something, thickens the sauce, and kicks the flavor up a notch, or 20. If you would like to see more game day food recipes, let me know in the comments!


B. Coop

Boneless Buffalo Wings
Serves 3
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
  1. 1/4 cup kosher salt
  2. 1/4 cup granulated sugar
  3. 4 cups cool water
  1. 2 lbs chicken breast (cut into 2 inch pieces)
  2. 1 T seasoned salt
  3. 1/3 tsp cumin
  4. 1/3 tsp black pepper
  5. 1/2 tsp chili powder
  6. 1 1/2 cup all purpose flour
  7. 1/3 cup cornstarch
  8. 1 tsp onion powder
  9. 1 tsp garlic powder
  1. 1 beaten egg
  2. 1/2 cup milk
  1. 6 T unsalted butter
  2. 2 cups Buffalo or Hot Sauce
  3. 1 T Worcestershire sauce
  4. 1 tsp Cornstarch
  1. Mix water, salt, and sugar together in a bowl until it dissolves.
  2. Add in chicken and refrigerate for at least 30 mins.
  1. In a bowl, combine all spices, flour, and cornstarch. Mix well.
  2. In a separate, shallow bowl, whisk the egg and milk together.
  3. Dredge chicken pieces into the flour mixture, then wet mixture, and back into the flour mixture.
  4. Repeat the process twice to double coat the chicken.
  5. Place chicken on a parchment or wax paper lined surface.
  6. Refrigerate for 20 to 30 mins.
  7. Heat oil in pan or deep fryer to 350 degrees F.
  8. Fry chicken for 4-5 mins or until golden brown and cooked through.
  9. Drain on paper towels.
  1. Melt butter in a saucepan.
  2. Stir in remaining ingredients.
  3. Whisk on medium heat until sauce thickens.
  4. Pour into a bowl and toss chicken into sauce to coat.
  5. Serve with your desired dipping sauce, celery, and/or french fries.
  6. Enjoy!
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Bourbon Chicken Wings

Okay, do yourself a huge favor. MAKE THESE WINGS! They are sweet, savory, spicy…Honey, they’re just EVERYTHING! This is my take on Bourbon Chicken sauce. It’s called “Bourbon Chicken”, because it was created on Bourbon Street in New Orleans. You can add Bourbon if you like. I don’t. Doesn’t even need it! Watch me whip this sauce!


I hope you try this! Let me know when you do!


B. Coop

Bourbon Chicken Wings
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 4 lbs of chicken wings
  2. Kosher salt
  3. Onion Powder
  4. Garlic Powder
  5. Parsley Flakes
  6. Paprika (1 tablespoon of each seasoning)
  7. 4 tablespoons of baking powder
  8. Finely chopped green onions (garnish)
  1. 1 Tablespoon olive or coconut oil
  2. 3 Tablespoons minced garlic
  3. 1 teaspoon red pepper flakes
  4. 1/2 cup of light brown sugar
  5. 6 fl oz of pineapple juice
  6. 1 Tablespoon of rice vinegar or apple cider vinegar
  7. 1.3 cup of low sodium soy sauce
  8. 1/3 cup of water
  9. 3 tablespoons of ketchup
  10. Cornstarch (optional)
  1. Preheat oven to 400 degrees F
  2. Make sure chicken is dried well
  3. Toss in the seasoning and baking soda.
  4. Bake on a wired baking rack for 40 mins; turn them over after 20 mins.
  1. Combine all ingredigents
  2. Bring to a boil
  3. Simmer for 5 mins
  4. Remove from heat and allow to thicken (use cornstarch and water for a thicker consistency)
  5. Pour half the sauce onto the chicken
  6. Coat well
  7. Place back into the oven for 5 mins.
  8. Garnish with green onions
  9. Enjoy!
  1. Reduce the amount of red pepper flakes for a milder taste.
Coop Can Cook