Quick & Easy Crispy Fried Chicken Wings

Quick & Easy Crispy Fried Chicken Wings

I have to say, this is the easiest, tastiest fried chicken recipe out there. This recipe makes up a batch of light and crispy fried chicken wings that won’t leave you feeling bloated and beyond guilty. No gloppy buttermilk dips, no marinating, no brining, no heavy breading, just a quick dredge in seasoned flour and then fried to a toasty golden brown perfection. This Quick & Easy Crispy Fried Chicken Wings recipe is sure to satisfy all of your southern comfort cravings.

Stick to small pieces of chicken, wings are best, and I especially love drumettes. Thanks to our NOLA nanny, Patricia Baptiste Holloway (“Pat”) for the recipe. She’s the real deal, a Creole cook through and through and has been cooking chicken this way for decades. We’re lucky enough to pass down this tradition to our kids for generations to come.

What are Chicken Drumettes?

(Image credit: Lindsey Ribe/Christine Gallary)

Did you know that the chicken wing is divided into what’s called “flats” and “drumettes”? And that when they’re divided, they’re called “wingettes”? The upper part of the wing of a chicken, the part that resembles a small drumstick is the drumette, my favorite part. If you’re in a pinch, you can use regular drumsticks, but wings are best!

Do I need a Fryer?

Not necessarily! I am a huge fan of my Profry fryer. It’s small enough to store in my kitchen, budget friendly & provides the best results. On the other hand, a large dutch oven will give you equally delicious results. If you fry often (at least 5-6 times a year), we recommend purchasing a fryer. Why not? However, if you only indulge in fried chicken once or twice a year, stick to the dutch oven. Not worth the extra kitchen space needed to store.

Tips for making Quick & Easy Crispy Fried Chicken Wings

  • This is a quick & easy recipe. If you have time, you can make the wingettes even crisper. Pat them dry with a paper towel, and then, in a large bowl, toss them with 1 1/2 teaspoons baking powder and 1 teaspoon kosher salt per pound of wings, until thoroughly coated. Arrange them on the rack with some space between them (the surface will not dry and crisp as well where they touch) and place in your refrigerator uncovered for 8 to 24 hours. Thanks, Deb Perlman for this tip!
  • If you’re using any other salt than Diamond Crystal Salt, reduce the amount of salt by half. We always use the highly recommended Diamond Crystal Salt, but it’s important to know that it’s way more concentrated than other salts.
  • I like to eat these on their own, but they are also dreamy fab with a dipping sauce. Try anyone of our salad dressings & dipping sauces — looking at you Blue Cheese Dressing! And Buttermilk Dressing.

Quick & Easy Crispy Fried Chicken Wings

October 1, 2019
: 4
: 10 min
: 15 min
: 25 min
: Easy


  • 3 lbs. chicken drumettes (salt and pepper lightly)
  • 2 cups unbleached flour
  • 1 tbsp. kosher salt
  • 1 tbsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1/2 tsp. cayenne
  • 3 inches peanut or vegetable oil
  • Extra Kosher salt and pepper
  • Step 1 Pour the oil into a fryer or a large dutch oven and heat to 350 degrees (use a digital thermometer to test the temperature).
  • Step 2 Lay the drumettes on paper towel and lightly salt and pepper them.
  • Step 3 In a gallon-size plastic bag, add the flour, salt, pepper, garlic powder, onion powder and cayenne. Shake to mix.
  • Step 4 Place the drumettes (4 or 5 at a time) into the bag with the flour mixture and shake to coat.
  • Step 5 Add chicken in batches to the hot oil and fry until golden. If you are using a dutch oven, do not overcrowd the pan. Fry in batches if necessary.
  • Step 6 Drain on paper towels and serve immediately.